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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Chicken Noodle Soup

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.

Cooking Light MARCH 2008

  • Yield: 4 servings (serving size: about 1 1/4 cups)

Ingredients

  • 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.

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
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Chicken Noodle Soup recipe

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