Easy Chicken Noodle Soup
- Number of Servings: 6
Ingredients
2-Boneless, Skinless Chicken Breasts4-14.5 Ounce Cans College Inn Chicken Broth - 99% Fat Free (low sodium)1-14.5 ounce can Vegetable Broth3/4 cup chopped Celery1 1/2 cups sliced/chopped carrots1 cup chopped sweet onion3 cloves chopped garlic1.5 TBSP Country Crock, Shedd's Spread Country Crock Plus Calcium & Vitamins Oregano, ground, 1 tsp Basil, 1/2 tbsp Parsley, dried, 1 tsp salt and pepper to taste3 1/2 cups "No yolks egg noodles"
Chop chicken breasts into small cube like pieces. Cook in a skillet on the stove until cooked through. Set aside.
In a large pot or dutch oven melt country crock over medium heat. Add onion, garlic, and celery. Cook until tender (about 5-7 minutes).
Add all broths, chicken, carrots and spices and bring to a boil. In another pot bring water to boil and cook egg noodles until just tender. Drain and add noodles to soup. Turn down to simmer.
Let simmer on low for about 30 minutes on stove.
Serve and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user DREAROX12.
In a large pot or dutch oven melt country crock over medium heat. Add onion, garlic, and celery. Cook until tender (about 5-7 minutes).
Add all broths, chicken, carrots and spices and bring to a boil. In another pot bring water to boil and cook egg noodles until just tender. Drain and add noodles to soup. Turn down to simmer.
Let simmer on low for about 30 minutes on stove.
Serve and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user DREAROX12.
Nutritional Info Amount Per Serving
- Calories: 229.7
- Total Fat: 3.4 g
- Cholesterol: 23.3 mg
- Sodium: 1,559.1 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 3.5 g
- Protein: 16.6 g