Italian Chicken Noodle Soup

Liven up chicken noodle soup with a dash of basil and garlic-pepper blend.

Italian Chicken Noodle Soup

BettyCrockerRecipe by BettyCrocker

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35 minutes

35 minutes

6 servings (1 1/2 cups each)

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Nutrition Info

  • 1 Serving
  • 170
  • 6g
    (Saturated Fat 2g, Trans Fat 0g)
  • 35mg
  • 710mg
  • 13g
    (Dietary Fiber 2g, Sugars 3g)
  • 15g
  • Percent Daily Value*
  • 120%
  • 20%
  • 10%
  • 8%
  • Exchanges
  • 1
  • 1 1/2
  • 1
  • Carbohydrate Choices
  • 1

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

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Substitution

    You can substitute chicken thighs for part or all of the chicken breasts. Usually, two boneless thighs will equal one breast half.

  • Fresh vegetables are used to make this colorful soup, but you could use frozen vegetables if you like.

Ingredients

  • 1  tablespoon olive or vegetable oil
  • 2  boneless skinless chicken breasts (about 1/2 lb), cut into 1/2-inch pieces
  • 1  medium onion, chopped (1/2 cup)
  • 1  carton (32 oz) Progresso® chicken broth (4 cups)
  • 2  cups water
  • 3  medium carrots, sliced (1 1/2 cups)
  • 2  cups broccoli florets
  • 1 1/2  cups uncooked medium egg noodles
  • 1  teaspoon dried basil leaves
  • 1/2  teaspoon garlic-pepper blend
  • 1/4  cup shredded Parmesan cheese

Directions

  1. 1In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
  2. 2Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
  3. 3Top each serving with cheese.

Categories: Course, Soups & Stews, Ingredient, Chicken, Chicken Breast

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