Creamy Chicken Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
3 Quarts of low sodium chicken broth12 oz of Mrs. Miller's egg noodles2-10.75 oz cans of cream of chicken soup2 large carrots sliced and cooked2-3 stalks of celery sliced and cooked1 pound of chicken, cooked and cut into cubes3/4 tsp salt1/4 tsp pepper1/4 cup parsley2-3 cloves of garlic, mincedgarlic powderonion powderSour cream added just before serving if you like.
1. Cook the chicken and cube it.
2. Bring chicken broth to a boil and cook the noodles in it (about 10 minutes)
3. Meanwhile, saute the carrots, celery, garlic in a little olive oil and butter
4. When noodles are done, dump in the carrot mixture and the rest of the ingredients (except the sour cream)
5. Simmer for at least 15 minutes.
Serving Size: Makes about 7 quarts - so maybe 28 2-cup servings
Number of Servings: 28
Recipe submitted by SparkPeople user ITSMATT.
2. Bring chicken broth to a boil and cook the noodles in it (about 10 minutes)
3. Meanwhile, saute the carrots, celery, garlic in a little olive oil and butter
4. When noodles are done, dump in the carrot mixture and the rest of the ingredients (except the sour cream)
5. Simmer for at least 15 minutes.
Serving Size: Makes about 7 quarts - so maybe 28 2-cup servings
Number of Servings: 28
Recipe submitted by SparkPeople user ITSMATT.
Nutritional Info Amount Per Serving
- Calories: 111.9
- Total Fat: 3.2 g
- Cholesterol: 24.8 mg
- Sodium: 289.8 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 0.9 g
- Protein: 7.5 g
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