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Italian Chicken Noodle Soup

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By Betty Crocker Kitchens
Updated Sep 1, 2010
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Liven up chicken noodle soup with a dash of basil and garlic-pepper blend.

Italian Chicken Noodle Soup

  • Prep Time 35 min
  • Total 35 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 1 tablespoon olive or vegetable oil
  • 2 boneless skinless chicken breasts (about 1/2 lb), cut into 1/2-inch pieces
  • 1 medium onion, chopped (1/2 cup)
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 2 cups water
  • 3 medium carrots, sliced (1 1/2 cups)
  • 2 cups broccoli florets
  • 1 1/2 cups uncooked medium egg noodles
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon garlic-pepper blend
  • 1/4 cup shredded Parmesan cheese
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
  • Step 
    2
    Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
  • Step 
    3
    Top each serving with cheese.

Nutrition

170 Calories
6g Total Fat
15g Protein
13g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
710mg
30%
Potassium
400mg
11%
Total Carbohydrate
13g
4%
Dietary Fiber
2g
9%
Sugars
3g
Protein
15g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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