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Chicken Noodle Soup

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: about 1 1/4 cups)
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.

Ingredients

  • 5 cups Brown Chicken Stock
  • 1/4 pound uncooked vermicelli, broken into 1-inch pieces
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition 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

How to Make It

  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.