Classic Chicken Noodle Soup
by Swanson Health
As the winter months seem to drag on and the colder temps take a toll, keep your family warm with a familiar, wholesome meal. Chicken noodle soup is a childhood staple, and this recipe is simple and delicious. Plus, it’s good any time of the year! This recipe combines hearty veggies like carrots and celery with the flavorful tastes of tender chicken and classic egg noodles. With only 172 calories per serving, it’ll fill you up without over-indulging. So go ahead, give it a try. Your family will love it!
  • 10 teaspoons vegetable broth
  • 10 cups water
  • 3 medium carrots, diced
  • 1 large celery stalk, diced
  • 1/2 cup onion, diced
  • 3 teaspoons ginger (ground)
  • 3 teaspoons garlic powder
  • 4 ounces egg pasta tagliatelle 
  • 4 cups cooked skinless chicken breast, shredded (4-5 chicken breasts)
  • 1 tablespoon dill weed
  • Instructions:
    1. Bring broth powder and water to a boil in a Dutch oven or large pot.
    2. Add carrots, celery, onion, ginger, garlic and dill; stir well.
    3. Cook uncovered over medium heat until vegetables are just tender, about 10-15 minutes.
    4. In a separate pot, cover chicken breasts with water and boil until cooked through and no longer pink in the middle, about 10-15 minutes. Remove from pot. Once cool enough to handle, shred the chicken.
    5. Add noodles and chicken to vegetables and broth mixture; cover and simmer until noodles are tender, about 8-10 minutes.
    6. Will keep in the refrigerator up to two days.
    Nutrition facts (per serving):
  • Calories 172
  • Fat 3.4 g [Saturated Fat 1 g, Trans Fat 0.2 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g]
  • Protein 12.7 g
  • Sodium 187 mg
  • Carbohydrates 21 g
  • Fiber 1.6 g
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