Creamy Chicken Noodle Soup
Nutritional Info
- Servings Per Recipe: 28
- 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
View full nutritional breakdown of Creamy Chicken Noodle Soup calories by ingredient
Introduction
A soup I like. A soup I like.Number of Servings: 28
Ingredients
-
3 Quarts of low sodium chicken broth
12 oz of Mrs. Miller's egg noodles
2-10.75 oz cans of cream of chicken soup
2 large carrots sliced and cooked
2-3 stalks of celery sliced and cooked
1 pound of chicken, cooked and cut into cubes
3/4 tsp salt
1/4 tsp pepper
1/4 cup parsley
2-3 cloves of garlic, minced
garlic powder
onion powder
Sour cream added just before serving if you like.
Tips
You can add a little sour cream when you serve.
Also, it is much better the next day.
Directions
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.