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
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
-
Step1In 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.
-
Step2Stir 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.
-
Step3Top 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
1Tips from the Betty Crocker Kitchens
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