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.
$1.47 per serving
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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