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Italian Chicken Noodle Soup

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Italian Chicken Noodle Soup
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 6
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Liven up chicken noodle soup with a dash of basil and garlic-pepper blend.

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 In 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 Stir 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 Top each serving with cheese.
Tips  

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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
2g
9%
,
Trans Fat
0g
)
Cholesterol
35mg
12%
Sodium
710mg
30%
Potassium
400mg
11%
Total Carbohydrate
13g
4%
(
Dietary Fiber
2g
9%
,
Sugars
3g
)
Protein
15g
Daily Value*:
Vitamin A
120%
120%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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