Ceramic mugs make great serving bowls for this colorful take on all-time-favorite chicken and noodle soup.

Source: Better Homes and Gardens


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • In a large bowl combine chicken pieces and poultry seasoning; toss to coat. In a 4-quart Dutch oven heat oil over medium heat. Add chicken pieces; cook for 3 to 5 minutes or until chicken pieces are browned. Using a slotted spoon, transfer chicken to bowl and set aside.

  • In the same Dutch oven cook onion, celery, carrot, and garlic over medium heat about 5 minutes or just until tender, stirring occasionally. Add chicken broth; bring to boiling. Add chicken, noodles, and zucchini. Return to boiling; reduce heat. Simmer, covered, for 5 minutes.

  • In a medium bowl whisk together milk and flour until combined; stir into chicken mixture. Cook and stir until bubbly. Cook and stir for 1 minute more. Sprinkle with parsley just before serving.

Nutrition Facts

215 calories; fat 4g; cholesterol 53mg; saturated fat 1g; carbohydrates 20g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 7g; protein 25g; vitamin a 2089.4IU; vitamin c 11.8mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 9.7mg; vitamin b6 0.5mg; folate 52.4mcg; vitamin b12 0.6mcg; sodium 560mg; potassium 459mg; calcium 121.2mg; iron 1.4mg.