Quick Chicken Noodle Soup

Photo: Randy Mayor; Styling: Leigh Ann Ross

Heat the broth mixture in the microwave to jump-start the cooking. Meanwhile, sauté the aromatic ingredients in your soup pot to get this dish under way. Though we like the shape of fusilli, you can also make this soup with wide egg noodles, rotini, or even orzo.

Yield: 6 servings (serving size: about 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 237
  • Fat: 4.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 22.9g
  • Carbohydrate: 23.9g
  • Fiber: 1.7g
  • Cholesterol: 50mg
  • Iron: 1.8mg
  • Sodium: 589mg
  • Calcium: 28mg

Ingredients

  • 2 cups water
  • 1 (32-ounce) carton fat-free, lower-sodium chicken broth
  • 1 tablespoon olive oil
  • 1/2 cup prechopped onion
  • 1/2 cup prechopped celery
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium carrot, chopped
  • 6 ounces fusilli pasta
  • 2 1/2 cups shredded skinless, boneless rotisserie chicken breast
  • 2 tablespoons chopped fresh flat-leaf parsley

Preparation

  1. 1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.
  2. 2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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