There's nothing like a homemade bowl of chicken noodle soup on a chilly day—and this simple chicken noodle soup only takes 30 minutes to make! We made sure to pack the perfect amount of veggies and fresh flavor into this Easy Chicken Noodle Soup, making it deliciously hearty and comforting. Serve up a warm bowl whenever you need a pick-me-up!
More About This Recipe
- One of the most important components in a perfect chicken noodle soup is the mirepoix. Also called the “holy trinity,” mirepoix is a mixture of chopped onions, carrots and celery used to add flavor to stocks, broths and soups. This easy chicken noodle soup recipe calls for a frozen bag of these veggies, but you can also use fresh produce if you have more time. The general rule is to add a 2:1:1 ratio of onions, carrots and celery. Other cuisines use a version of mirepoix in their soups as well. It’s the base of some soups in the south; Louisiana gumbos also call for onions and celery, but swap out carrots and use green bell pepper instead. In Italian cuisine, soffrito starts with onion, carrots and celery, but also sometimes features chopped parsley, garlic or even cured meats. Now that you know what makes a good base for a delicious soup, try more chicken soups next. Then, make them taste even better with our foolproof tips and tricks.
Easy Chicken Noodle Soup
- Prep Time 30 min
- Total 30 min
- Ingredients 10
- Servings 6
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped carrot
- 1 container (8 oz) refrigerated chopped celery, onion and bell pepper mix
- 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
- 1 cup water
- 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
- 2 cups uncooked whole-grain extra-wide egg noodles (4 oz)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon freshly ground pepper
- Chopped fresh parsley, if desired
Make With
Progresso Broth
Instructions
-
Step1In 3-quart saucepan, heat oil over medium-high heat. Add carrot and celery mix; cook 8 minutes, stirring frequently, until tender.
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Step2In small bowl, place 3 tablespoons of the broth; set aside. Stir remaining broth, the water and chicken into vegetables. Heat to boiling; add noodles. Boil 7 minutes or until noodles are tender.
-
Step3Meanwhile, stir flour into reserved broth with whisk until smooth. Stir into soup. Cook 3 minutes, stirring constantly, until soup is slightly thickened. Stir in pepper. Garnish with parsley.
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Nutrition
200
Calories
7g
Total Fat
16g
Protein
18g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 200
- Calories from Fat
- 60
- Total Fat
- 7g
- 10%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 55mg
- 18%
- Sodium
- 460mg
- 19%
- Potassium
- 250mg
- 7%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 1g
- 7%
- Sugars
- 2g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 45%
- 45%
- Vitamin C
- 10%
- 10%
- Calcium
- 2%
- 2%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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