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Chicken Noodle-Vegetable Soup

Makes: 6 servings Yield: 2 jars (three 1 1/3-cup servings each)
Prep 30 mins Cook 35 mins
Chicken Noodle-Vegetable Soup
Ingredients
  • 2 14  ounce can  chicken broth
  • 1 10 3/4 ounce can  condensed cream of chicken soup
  • 1  cup  water
  • 1/2  teaspoon  dried thyme, crushed
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  ground black pepper
  • 2  medium chicken legs with thigh portions (1 1/4 pounds total), skinned
  • 1  cup  sliced carrots (2 medium)
  • 3/4  cup  chopped onion
  • 1/2  cup  sliced celery (1 stalk)
  • 1  bay leaf
  • 4  ounces  dried wide noodles (about 2 cups)
  • 1/2  cup  frozen peas
Directions

1. In a 4-quart pot, combine broth, soup, water, thyme, salt, and pepper. Add chicken legs, carrots, onion, celery, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 30 to 40 minutes or until chicken is no longer pink and vegetables are tender.

2. Remove chicken from pan; cool slightly. Discard bay leaf. Return broth mixture to boiling; add noodles and frozen peas. Cook for 5 to 7 minutes or until noodles are tender, stirring occasionally. Remove chicken from bones; discard bones. Shred or chop meat; stir into soup. Let cool. Divide soup between two quart jars. Fasten lids; attach directions for serving soup to jars.

From the Test KitchenGift It!
  • Add soup to a quart screw-top jar. Wrap jar with a towel and ribbon. Insert a personalized gift tag.
Nutrition Facts (Chicken Noodle-Vegetable Soup)
  • Servings Per Recipe 6,
  • cal. (kcal) 223,
  • Fat, total (g) 7,
  • chol. (mg) 64,
  • sat. fat (g) 2,
  • carb. (g) 24,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 16,
  • vit. A (IU) 3644,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 69,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1063,
  • Potassium (mg) 306,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Vegetables () 1,
  • Starch () 2,
  • Lean Meat () 2,
  • Fat () 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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