Chicken Noodle Soup

Cooking Light
8 servings (serving size: 1 cup)


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1 tablespoon stick margarine or butter
1 cup chopped carrot
1 cup chopped parsnip
1/2 cup thinly sliced celery
1 tablespoon all-purpose flour
3 1/2 cups low-salt chicken broth
1 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked wide egg noodles (about 4 ounces)
1 pound skinned, boned chicken breast halves, cut into 1-inch pieces
2 tablespoons chopped fresh parsley


Melt margarine in a large Dutch oven over medium-high heat. Add carrot, parsnip, and celery; sauté 3 minutes. Stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.

Created date

January 1998

Nutritional Information

Calories 169
Caloriesfromfat 19 %
Fat 3.5 g
Satfat 0.9 g
Monofat 1.3 g
Polyfat 0.9 g
Protein 17 g
Carbohydrate 17.1 g
Fiber 1.6 g
Cholesterol 48 mg
Iron 1.4 mg
Sodium 190 mg
Calcium 32 mg