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.


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


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


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
My Notes

Only you will be able to view, print, and edit this note.

Add Note