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
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. 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.
Chicken Noodle Soup Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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