Chicken Noodle Soup

Chicken Noodle Soup Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
This is the classic soup at its most basic, yet the flavorful stock makes it satisfying and surprisingly memorable. Add leftover roast chicken for a heartier version.

Yield:

4 servings (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 131
Caloriesfromfat 8 %
Fat 1.2 g
Satfat 0.3 g
Monofat 0.3 g
Polyfat 0.2 g
Protein 8.1 g
Carbohydrate 21.8 g
Fiber 1.1 g
Cholesterol 14 mg
Iron 1.2 mg
Sodium 460 mg
Calcium 10 mg

Ingredients

1/4 pound uncooked vermicelli, broken into 1-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Bring Brown Chicken Stock to a simmer in a medium saucepan. Add pasta; cook 8 minutes or until al dente. Stir in salt and pepper.

James Peterson,

Cooking Light

March 2008
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