Fast & Easy Chicken Noodle Soup

Submitted by Nasseh

"Use canned chicken breast meat & whole grain wide noodles in this recipe. I couldn't get the ingredient finder to recognize them. Note: The noodles are not egg noodles so there should be no cholesterol in them & they have fewer calories."

 

• Ready In: 21mins
• Ingredients: 10
• Serves: 8

ingredients

• 2-3 celery ribs
• 236.59 ml baby carrots
• 2 (566.99 g) can boneless skinless chicken breasts, drained
• 2 (1814.36 g) box low sodium chicken broth
• 473.18 ml water
• 2.46 ml onion powder
• 1.23-2.46 ml garlic powder
• 1.23-2.46 ml black pepper
• 1.23-2.46 ml salt
• 340.19 g 100% whole grain wide egg noodles

directions

1. Dice the celery & carrots in a food processor until finely chopped.
2. Spray a large pot with cooking spray then heat over medium low heat. Add the chicken & vegetables, saute for 5 minutes.
3. Pour in the broth & water next stir in the spices. Heat to a boil then cook for 5 minutes.
4. Stir in the noodles then cook for 5-7 minutes, depending on how firm you like them.

Reviews

[Beth H.]

I like the idea of a quick and easy soup using canned chicken as it was snowing today and I didn't want to go out. I used the basics of this recipe and tweaked to what I had in my pantry. I sauteed carrots onions and celery and chicken in lemon infused olive oil and garlic infused olive oil. Instead of noodles I used sprouted lentils. A little salt and pepper, another spice with citrus peel, garlic nd shallots made for a very delicious soup.!