Mom's Chicken Noodle Soup
This is a shortcut version of the Chicken Noodle Soup your Mom used to make. No need to cook a whole chicken and make the broth too. You will still get a tasty soup in less than half the time.
Ingredients
- 1 tablespoon Unsalted Butter
- 1 cup Onion chopped
- 1 cup Carrots sliced thin
- 1 cup Celery sliced thin
- 8 cups Unsalted Chicken Stock
- ¼ teaspoon Poultry Seasoning
- 8 ounces Egg Noodles
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 3 cups Cooked Chicken diced or shredded
- Chopped Parsley for Garnish
Instructions
- In a large pot over medium-low heat, melt the butter. Add the onion, carrots, and celery. Sauté for 15 minutes, or until veggies begin to soften.
- Turn the heat up to High. Stir in stock, poultry seasoning, salt, and pepper. Bring to a boil. Stir in the egg noodles and cook per package directions for al dente.
- Lower heat to medium and stir in the cooked chicken. Heat for 3-5 minutes. Garnish with parsley if desired.
- Serving size is about 2 cups.
Notes
Note: We used Salt Free Chicken Master Mix. You can choose any cooked chicken or even rotisserie. Just pick the lowest sodium.
Note: Picture shows ditalini pasta instead of egg noodles.
Nutrition Facts
Mom's Chicken Noodle Soup
Amount per Serving
Calories
290
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Cholesterol
86
mg
29
%
Sodium
181
mg
8
%
Carbohydrates
32
g
12
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
29
g
58
%
Carb Count
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2 servings, Starch = 2 servings, Vegetable = .5 serving
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