Chicken Noodle Soup

Try this chicken and noodle soup recipe made with Progresso® chicken broth from Pillsbury.

Chicken Noodle Soup

BisquickRecipe by Bisquick

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10 minutes

25 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 300
  • 10g
    (Saturated Fat 2g, Trans Fat 0g)
  • 80mg
  • 1200mg
  • 25g
    (Dietary Fiber 2g, Sugars 4g)
  • 27g
  • Percent Daily Value*
  • 110%
  • 4%
  • 4%
  • 15%
  • Exchanges
  • 3
  • 1 1/2
  • 1
  • Carbohydrate Choices
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Tip

    Although available fresh, most bay leaves sold in the United States are dried. Slightly bitter in flavor, this aromatic herb comes from the evergreen bay laurel tree, which is native to the Mediterranean area. Bay leaves are always removed from the food before serving.

Ingredients

  • 1  tablespoon olive or vegetable oil
  • 2  cloves garlic, finely chopped
  • 8  medium green onions, sliced (1/2 cup)
  • 2  medium carrots, chopped (1 cup)
  • 2  cups cubed cooked chicken
  • 2  cups uncooked egg noodles (4 oz)
  • 1  tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
  • 1/4  teaspoon pepper
  • 1  dried bay leaf
  • 5 1/4  cups Progresso® chicken broth (from two 32-oz cartons)

Directions

  1. 1In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
  2. 2Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

Categories: Course, Soups & Stews

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