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Chicken Caboodle Noodle Soup

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By Betty Crocker Kitchens
Updated Sep 24, 2015
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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
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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

  • Step 
    1
    Open 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.
  • Step 
    2
    Add 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.
  • Step 
    3
    While the soup is cooking, rinse the parsley in cool water. Pat dry with the paper towels. Cut parsley into small pieces, using the scissors.
  • Step 
    4
    Take 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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