white bowl with chicken soup and alphabet noodles

Chicken Noodle Soup

This family classic uses CNP Chicken-in-Broth, a make-ahead recipe to have on hand for quick meals. Using your own broth base saves on added sodium found in many canned soups.
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Course Lunch & Dinner
$1.47 per serving
Servings 8 cups

Ingredients
 

  • 1 packet CNP Chicken in Broth Mix
  • 4 cups water or low-sodium chicken broth
  • ½ pound carrots (shredded)
  • 2 celery stalks (diced)
  • 1 small onion (diced)
  • 2 teaspoons parsley
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups uncooked egg noodles

Instructions
 

  • In a saucepan combine CNP Chicken-in-Broth with 4 cups of water or broth over medium heat.
  • Bring to a boil and heat until the CNP Chicken-in-Broth is thawed. Reduce heat and simmer for 10 minutes.
  • Add vegetables and seasonings. Cook for 5 minutes.
  • Add uncooked egg noodles and cook for 15 minutes until noodles are tender.

Notes

Variation
  • Chicken Vegetable Soup: replace noodles with 2-3 cubed potatoes.

Nutrition Label

Serving: 1 cup
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