Chicken Noodle Soup

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Prep Time: 10 minutes
Cooking Time: 45 minutes

Ingredients

  • Leftover roasted chicken
  • Leftover chicken stock
  • 1 small onion, diced
  • 2 medium celery stalks, diced
  • 2 cans cut carrot coins
  • 1 tsp salt, plus more if needed for personal taste
  • 1/2 tsp ground black pepper
  • 1 can cut green beans, drained
  • 1 can sweet corn or peas, drained
  • 1 cup dried egg noodles or favorite pasta (about 2 oz)

Instructions

  1. Bring the stock to a simmer over medium-high heat. Add the raw vegetables and seasonings first and cook for 10-15 minutes until tender, then add remaining canned vegetables, stir to combine. Return to a simmer, reduce the heat to medium low, and simmer for 2-3 minutes.
  2. Bring a separate medium saucepan of water to a boil over high heat. Add the noodles and cook according to the package directions, then drain in a strainer. Add the drained noodles and shredded chicken, to the soup stock and stir to combine, and return the soup to a simmer. Cook about 3-4 minutes more. Taste and season with salt and pepper as needed, serve and enjoy.

Nutrition Facts

Chicken Noodle Soup Nutrition Facts

  • Number of Servings Per Container: 8
  • Serving Size: 1 cup
  • Calories: 220
  • Total Fat: 7g, 9%
    • Saturated Fat: 2g, 9%
    • Trans Fat: 0g
  • Cholesterol: 70mg, 23%
  • Sodium: 900mg, 39%
  • Total Carbohydrate: 23g, 8%
    • Dietary Fiber: 5g, 18%
    • Total Sugars: 7g
      • Added Sugars: 0g, 0%
  • Protein: 17g, 34%
  • Vitamin D: 0.01mcg, 0%
  • Calcium: 90mg, 7%
  • Iron: 3mg, 14%
  • Potassium: 600mg, 13%