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Chicken Noodle Soup

Serves

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5

Cost/Serving

Cost Per Serving Icon

$2.07

Serving Size: 1 1/2 cups

Ingredients

  • 1 pound chicken (boneless, skinless)
  • 2 cups water
  • 4 cups reduced sodium chicken broth
  • 1 cup celery, sliced (2 large stalks celery)
  • 2 cups sliced carrots (4 large carrots)
  • 1 cup onion, diced (1 medium onion)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 2 cups whole wheat wide egg noodles

Instructions

  1. Put chicken, water, and broth in a large saucepan. Heat over medium heat. Bring to a boil. Cook until chicken is cooked to 165°F (about 15-20 minutes). Stir occasionally while cooking.
  2. Wash and cut up celery, carrots, and onion while chicken cooks.
  3. Remove chicken from the broth and shred with a fork. Return shredded chicken to the broth.
  4. Add celery, carrots, onion, garlic powder, and ground black pepper. Return to a boil. Cook for 10 minutes. Stir occasionally while cooking.
  5. Add noodles. Cook according to package directions (about 8 minutes).

Tips

Any chicken part may be used for this recipe. Larger pieces will take longer to cook. The nutrition facts for this recipe were created using boneless, skinless chicken thighs.

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Nutrition Facts

5 Servings Per Recipe
Serving Size: 1 1/2 cups
Amount Per Serving

Calories 220

 
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 1g
5%
Trans Fat 0g
 
Cholesterol 85mg
28%
Sodium 480mg
21%
Total Carbohydrates 23g
8%
Dietary Fiber 4g
14%
Total Sugars 6g
 
Includes 2g Added Sugars
4%
Protein 22g
 
Vitamin D 0mcg
0%
Calcium 53mg
4%
Iron 2mg
10%
Potassium 557mg
10%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.