Enjoy this hearty soup that is made using chicken and egg noodles and served with cracker - a wonderful dinner ready in 25 minutes!
Chicken Caboodle Noodle Soup
- Prep Time 10 min
- Total 25 min
- Servings 4
- Ingredients 5
Ingredients
- 2 cans (14 1/2 ounces each) ready-to-serve chicken broth
- 2 cups uncooked egg noodles or other pasta
- 2 sprigs fresh parsley
- 1 cup cut-up cooked chicken
- Crackers, if you like
Instructions
-
Step1Open the cans of chicken broth with the can opener. Pour broth into the saucepan. Cover saucepan with lid, and heat over medium-high heat until broth is boiling fast.
-
Step2Add the noodles to broth. Heat to boiling again. Boil uncovered 6 to 8 minutes, stirring a few times with the wooden spoon, until noodles are soft but not mushy.
-
Step3While the soup is cooking, rinse the parsley in cool water. Pat dry with the paper towels. Cut parsley into small pieces, using the scissors.
-
Step4Take saucepan off hot burner. Stir parsley and the chicken into soup. Serve with the crackers, if you like.
Nutrition
175
Calories
5g
Total Fat
15g
Protein
15g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 175
- Calories from Fat
- 45
- Total Fat
- 5g
- Saturated Fat
- 1g
- Cholesterol
- 50mg
- Sodium
- 980mg
- Total Carbohydrate
- 15g
- Dietary Fiber
- 0g
- Protein
- 15g
% Daily Value*:
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 2 Lean Meat;Tips from the Betty Crocker Kitchens
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