Chicken and Egg Noodle Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 262.6
  • Total Fat: 16.5 g
  • Cholesterol: 69.5 mg
  • Sodium: 825.8 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 10.6 g

View full nutritional breakdown of Chicken and Egg Noodle Soup calories by ingredient



Number of Servings: 8

Ingredients

    Chicken Breast, no skin, 3 unit (yield from 1 lb ready-to-cook (remove)
    Carrots, cooked, 2 cup slices (remove)
    Celery, cooked, 2 cup, diced (remove)
    Chicken Broth, 2 cup (8 fl oz) (remove)
    Water, tap, 4 cup (8 fl oz) (remove)
    Egg Noodles, enriched, 2 cup (remove)Onions, raw, 1 medium (2-1/2" dia) (remove)
    Cream of Chicken Soup, 1 can (10.75 oz) (remove)
    Cream of Mushroom Soup, 1 can (10.75 oz) (remove)
    Heavy Whipping Cream, 1 cup, fluid (yields 2 cups whipped) (remove)

Directions

Boil chicken and water in chicken broth and 1 cup water. Add carrots and broccoli and boil until tender. Meanwhile, cook egg noodles to al dente consistency. Drain noodles and add to pan of chicken and veggies. Add additional 2 cups of water, and cream of chicken and cream of mushroom and heavy whipping cream. Season to taste and serve.
*Note: Recipe is very good without cream soups and/or cream, and omitting removes some fat and calorie content.

Number of Servings: 8

Recipe submitted by SparkPeople user MRSJRJEC.