Chicken Noodle Soup

Chicken Noodle Soup

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  • Prep Time


  • Total Time


  • Servings



  • 4

    cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

  • Generous dash ground black pepper

  • 1

    medium carrot, sliced (about ½ cup)

  • 1

    stalk celery, sliced (about ½ cup)

  • ½

    cup uncooked extra wide egg noodles

  • 1

    cup shredded cooked chicken


1.Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil. 2.Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally. RECIPE TIPS Asian soup, add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for the egg noodles. Mexican soup, add 1/2 cup Pace® Picante sauce, 1 clove garlic, minced, 1 cup rinsed and drained canned black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving. Italian tortellini soup, add 1 can (14.5 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup fresh spinach leaves. Substitute 1/2 cup frozen cheese tortellini for the egg noodles. Serve with grated Parmesan cheese. Calories 108 Total Fat 3g Saturated Fat 1g Cholesterol 40mg Sodium 1010mg Total Carbohydrates 6g Dietary Fiber 1g Protein 12g


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