Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

Once you've made your own veggie-packed pot of chicken noodle soup, you won't go back to the canned, supersalty stuff again.$10.79 for six servings

Ann Taylor Pittman
Recipe by Cooking Light September 2015

Gallery

Randy Mayor; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 6 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.

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  • While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)

  • Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.

  • Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.

Chef's Notes

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.

Nutrition Facts

273 calories; fat 8.1g; saturated fat 1.2g; mono fat 3.7g; poly fat 1.5g; protein 25g; carbohydrates 26g; fiber 4g; cholesterol 58mg; iron 2mg; sodium 618mg; calcium 56mg.
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