Chicken Noodle Soup

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 8%
  • Fat: 1.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 8.1g
  • Carbohydrate: 21.8g
  • Fiber: 1.1g
  • Cholesterol: 14mg
  • Iron: 1.2mg
  • Sodium: 460mg
  • Calcium: 10mg

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

Preparation

  1. 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.
My Notes

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

Add Note

Chicken Noodle Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy