Chicken Noodle Soup

Most purchased soups are loaded with sodium, so make your own with this low-sodium chicken soup recipe. It's great for lunch or dinner with a sandwich.

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Prep: 15 mins
  • Cook: 25 mins
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Chicken Noodle Soup
Ingredients
1
teaspoon olive oil
3
1
cup chopped celery
1
cup sliced, peeled carrots (2 medium)
4
cups Maureen's Chicken Broth (separate recipe)
4
ounces dried linguini, broken
1
cup cooked non-brined chicken breast, cut into desired size (skin and bones removed)
2
tablespoons snipped fresh parsley
Directions
  1. In a large saucepan heat olive oil over medium heat and saute onion and garlic until translucent. Add celery and carrots and continue to saute for another 3 minutes. Add Maureen's Chicken Broth. Bring to a boil; reduce heat and simmer, covered, 5 minutes. Stir in linguini; cook and stir until mixture returns to a boil. Reduce heat and simmer, covered, 10 minutes more or until pasta and vegetables are tender, stirring occasionally.
  2. Add cooked chicken and fresh parsley. Heat through.
Nutrition Facts (Chicken Noodle Soup)
    Per serving:
  • 230 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 38 mg chol.,
  • 101 mg sodium,
  • 31 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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