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Hi...
I know it is summer and it is in the 90s here in south florida, but this soup sounded really good so I made it anyways!! It was so yummy...really good comfort food. I served it with a salad...some cornbread would be great too...well, next time!
Enjoy!
hugs,
peg
30-Minute Chicken Noodle Soup
"This great soup is perfect for a cold, wintry day. It is my favorite thing to eat when I'm not feeling well; it makes me feel so much better." Lacy Waadt, Payson, Utah
6 ServingsPrep/Total Time: 30 min.
Ingredients
4 cups water
1 can (14-1/2 ounces) chicken broth
1-1/2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup sliced celery
3/4 cup sliced fresh carrots
1 small onion, chopped
1-1/2 teaspoons dried parsley flakes
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon pepper
3 cups uncooked egg noodles
Directions
In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender.
Yield: 6 servings (2-1/4 quarts).
Nutrition Facts: 1-1/2 cups equals 196 calories, 5 g fat (1 g saturated fat), 49 mg cholesterol, 759 mg sodium, 22 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.
Recipe source: Taste of Home magazine, Feb/March, 2010, submitted by Lacey Waadt of Payson, Utah.
http://www.tasteofhome.com/recipes/30-Minute-Chicken-Noodle-Soup
I know it is summer and it is in the 90s here in south florida, but this soup sounded really good so I made it anyways!! It was so yummy...really good comfort food. I served it with a salad...some cornbread would be great too...well, next time!
Enjoy!
hugs,
peg
30-Minute Chicken Noodle Soup
"This great soup is perfect for a cold, wintry day. It is my favorite thing to eat when I'm not feeling well; it makes me feel so much better." Lacy Waadt, Payson, Utah
6 ServingsPrep/Total Time: 30 min.
Ingredients
4 cups water
1 can (14-1/2 ounces) chicken broth
1-1/2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup sliced celery
3/4 cup sliced fresh carrots
1 small onion, chopped
1-1/2 teaspoons dried parsley flakes
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon pepper
3 cups uncooked egg noodles
Directions
In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender.
Yield: 6 servings (2-1/4 quarts).
Nutrition Facts: 1-1/2 cups equals 196 calories, 5 g fat (1 g saturated fat), 49 mg cholesterol, 759 mg sodium, 22 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.
Recipe source: Taste of Home magazine, Feb/March, 2010, submitted by Lacey Waadt of Payson, Utah.
http://www.tasteofhome.com/recipes/30-Minute-Chicken-Noodle-Soup