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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
  • 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; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 53 mg cholesterol; 560 mg sodium. 459 mg potassium; 20 g carbohydrates; 2 g fiber; 7 g sugar; 25 g protein; 2089 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 52 mcg folate; 1 mcg vitamin b12; 121 mg calcium; 1 mg iron;

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