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Chicken Soup

Chicken Soup

Calories 196 (14% from fat)
Fat 3 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 70 mg.
Sodium 327 mg.
Carb. 16 gram
Fiber 2 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 24 gram


1 Tbsp. fat free butter
(We used I Can't Believe It's Not Butter! Fat Free.)

1 cup chopped baby carrots

1 cup chopped parsnip

1/2 cup thinly sliced celery

1 Tbsp. whole wheat flour

1 cup water

3 cups reduced sodium chicken broth
(1.5 of the 14 oz. cans.)

1/4 tsp pepper

2 Tbsp. dried parsley

1 lb. boneless, skinless chicken breast
(Cut into 1 inch cubes.)

2 cups wide egg noodles

1. Cut chicken into 1 inch cubes and set aside. Chop carrots, parsnip and thinly slice celery. Pour the vegetables into a bowl and set aside.

2. Place non-stick cooking pot on stove and melt butter over medium-high heat. Add the vegetables and sauté for 3 minutes. Stir in flour. Add the water, chicken broth, pepper, parsley and stir. Bring to a boil.

3. Once it's boiling, cover, reduce heat and simmer for 5 minutes.

4. Add chicken breast, noodles and bring to a boil again.

5. Once it's boiling, cover, reduce heat and simmer for final 10 minutes.

Yield: 7 Servings

Chicken Soup 

This is a Freezer Friendly Recipe!
Chicken Soup

Freeze the soup in individual portions for easy re-heating later.

Crack the top and microwave for approximately 5 minutes.

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