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Homemade Chicken Noodle Soup

Related recipes: Soup, Low-Sugar, Child-Friendly
Homemade Chicken Noodle Soup: Main Image
From: Rotisserie Chickens to the Rescue

Quick Facts

Servings: 4

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Homemade chicken soup is truly comfort in a bowl. With canned broth, baby carrots, and pre-cooked chicken this heartwarming soup is ready in minutes.

Ingredients

  • 3 (14 1/2 ounce) cans fat-free less-sodium chicken broth (about 5 1/4 cups)
  • 1/2 cup water
  • 1 Tbs freshly-squeezed lemon juice
  • 3 sprigs plus 1/4 cup minced flat-leaf (Italian) parsley
  • 1 bay leaf
  • 1 large clove garlic, peeled and smashed
  • 1 cup baby carrots
  • 1 1/2 cups uncooked vermicelli or angel hair pasta
  • 1/3 cup finely chopped celery (optional)
  • 2 cups bite-size chunks rotisserie chicken, skin removed
  • salt and pepper, to taste

Directions

  • Combine the chicken broth, water, lemon juice, parsley sprigs, bay leaf, and garlic in a medium saucepan with a lid. Stir, cover the pan, place over high heat, and bring to a boil.
  • Meanwhile, slice the carrots crosswise into 1/2-inch rounds.
  • When the mixture reaches a boil, lower the heat to medium and stir in the sliced carrots, vermicelli, and celery (if used). Cover the pan, leaving the top slightly ajar, and cook, stirring occasionally, until the noodles are almost tender, about 5 minutes.
  • Stir in the chicken. Cover and simmer until the noodles are tender and the carrots are slightly soft, 3-5 minutes. Season with salt and pepper. Use a slotted spoon to remove the parsley sprigs, bay leaf, and garlic. Ladle the soup into bowls and sprinkle with the minced parsley.
Recipe courtesy of Rotisserie Chickens to the Rescue by Carla Fitzgerald Williams. Copyright © 2003 Carla Fitzgerald Williams. All Rights Reserved. Published by Hyperion. Available wherever books are sold.

Homemade Chicken and Rice Soup Variation: Substitute 1 cup leftover cooked rice for the vermicelli. Add the rice to the hot broth mixture when you add the chicken. Or stir 1/2 cup uncooked long-grain white rice into the boiling chicken broth mixture and cook for 5 minutes before lowering the heat to medium and adding the carrots and optional celery. Proceed with the recipe, adding the chicken when the rice is almost tender, about 5 minutes after the carrots are added.

Nutrition Facts

Calories 324
  Calories from Fat 61 (19%)
(10%)Total Fat 7g
(9%)Saturated Fat 2g
Poly-Unsaturated Fat 1g
Mono-Unsaturated Fat 3g
(18%)Cholesterol 52mg
(7%)Sodium 178mg
(17%)Potassium 587mg
Total Carbohydrate 39g
(5%)Dietary Fibre 1g
Sugars 2g
Sugar Alcohols 0g
(55%)Protein 28g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.