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Easy Chicken Noodle Soup


2 cups cubed cooked chicken

3 (14.5-ounce) cans low sodium chicken broth

3 medium (1 1/2 cups) carrots, sliced

2 ribs (1 cup) celery, sliced

1 small (1/2 cup) onion, chopped

2 cups uncooked dried wide egg noodles

2 tablespoons chopped fresh parsley



How to make

  1. STEP 1

    Combine all ingredients except egg noodles, parsley, salt and pepper in 4-quart saucepan. Cook over high heat, stirring occasionally, 5-8 minutes or until mixture just comes to a boil. Reduce heat to medium. Cook, stirring occasionally, 10-15 minutes or until carrots are tender.

  2. STEP 2

    Cook noodles according to package directions; drain. Stir hot cooked noodles into hot soup mixture. Sprinkle with parsley. Season to taste with salt and pepper.

Nutrition (1 serving)

140 Calories
3.5 Fat (g)
45 Cholesterol (mg)
160 Sodium (mg)
11 Carbohydrates (g)
1 Dietary Fiber
17 Protein (g)
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