Chicken Noodle Soup

Chicken Noodle Soup

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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
  • 1
    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


  1. In a large saucepan combine chicken broth, onion, basil, oregano, pepper, and bay leaf.
  2. Stir in vegetables. Bring to boiling; stir in uncooked noodles.
  3. Return to boiling; reduce heat. Cover; simmer 8 minutes or until noodles are tender but still firm and vegetables are crisp-tender
  4. Discard bay leaf. Stir in chicken or turkey and undrained tomatoes; heat through.
  5. Makes 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.

Printable Recipe Card

About Chicken Noodle Soup

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

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