Chicken Noodle Soup

Photo: jdalypa

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 19%
  • Fat: 3.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 17g
  • Carbohydrate: 17.1g
  • Fiber: 1.6g
  • Cholesterol: 48mg
  • Iron: 1.4mg
  • Sodium: 190mg
  • Calcium: 32mg


  • 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


  1. 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.
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