LindaChicken Noodle Soup
In The Refrigerated Meat Case
Chicken Noodle Soup
In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 30min
Serves 8
- 160
Calories - 13g
Protein - 420mg
Sodium - 1g
Sat. Fat - 2g
Sugar 
Ingredients
2 tbsp. olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 cup thinly sliced carrots
1 pkg. (48 oz.) low sodium, fat free chicken broth
2 cups (4 oz.) wide egg noodles, uncooked
1 tbsp. chopped fresh parsley
1 tbsp. minced fresh basil or 1/2 tsp. dried basil leaves
1 tbsp. minced fresh thyme or 1/2 tsp. dried thyme leaves
Salt and pepper to taste
Step 1
Heat oil in large pot over medium heat. Add onion, celery and carrots, cook, while stirring, about 3 to 4 minutes or just until tender.
TIP
TIP: Prepare soups and stews the night before, refrigerate, and skim off any congealed fat before reheating. Lifestyle Tip: Stick margarine and butter have the same calories and fat grams.
Step 2
Add chicken broth; bring to boil. Add chicken, noodles, parsley, basil and thyme; bring to boil then reduce heat and simmer about 8 to 10 minutes or until noodles are tender.
Step 3
Season to taste with salt and pepper.
35 MIN
