Chicken Noodle Soup

Chicken Noodle Soup Recipe

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Patricia Allcorn


This is the recipe from Better Homes and Gardens New Cook Book. It is very yummy. Our favorite.

★★★★★ 1 vote
10 Min
25 Min


4 1/2 c
chicken broth
1/2 c
chopped onion (1 medium)
2 tsp
snipped fresh basil - or - 1/2 teaspppn dried basil, crushed
2 tsp
snipped fresh oregano - or- 1/2 teaspoon dried oregano, crushed
1/4 tsp
bay leaf
10 ounce pkg
frozen mixed vegetables
1/2 c
medium noodles or other small pasta
2 c
cubed cooked chicken or turkey (i use left-overs, canned, or rottiserie)
1 can(s)
14 1/2 ounce tomatoes, cut up

How to Make Chicken Noodle Soup


  • 1In a large saucepan combine chicken broth, onion, basil, oregano, pepper, and bay leaf.
  • 2Stir in vegetables. Bring to boiling; stir in uncooked noodles.
  • 3Return to boiling; reduce heat. Cover; simmer 8 minutes or until noodles are tender but still firm and vegetables are crisp-tender
  • 4Discard bay leaf. Stir in chicken or turkey and undrained tomatoes; heat through.
  • 5Makes 8 cups. 190 calories, 5 g total fat (1 gram sat. fat), 50 mg. chol., 754 mg. sodium, 14 grams carbo., 1 g. fiber, 21 g. pro.

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About Chicken Noodle Soup

Course/Dish: Chicken Soups
Other Tags: Quick & Easy, Healthy
Hashtag: #low-fat