Recipe
Soup, Chili & Stew
Creamy Chicken Noodle Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (32 oz each) containers Hy-Vee reduced-sodium chicken broth | ||
| 1 tbsp. Hy-Vee parsley flakes | ||
| ½ tsp. poultry seasoning | ||
| 2 carrots, peeled and finely chopped | ||
| 2 celery, finely chopped | ||
| ½ large yellow onion, finely chopped | ||
| 1 lbs. boneless, skinless chicken breasts, cut into small pieces | ||
| 8 oz. Hy-Vee egg-free wide noodles | ||
| 1 (10.5 oz) can Hy-Vee Healthy Recipe cream of chicken soup | ||
| 1 c. water |
Directions
- Bring chicken broth, parsley and poultry seasoning to a boil in a Dutch oven over medium-high heat. Add carrots, celery, onion, chicken and noodles; simmer for 15 minutes or until chicken is cooked through and noodles are very tender.
- Blend together cream of chicken soup and water. Stir into soup and simmer 5 more minutes.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 25mg
- Sodium: 500mg
- Total Carbohydrates: 18g
- Protein: 12g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 4%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy! Magazine.