Chicken Noodle and Vegetable Soup
A Uncategorized recipe with 14 1/2 oz cans chicken broth, boned skinless chicken breast halves, medium carrot thinly sliced. Ready in 35 min, serves 3.
Curated byKavya Sharma🇮🇳
- 1
In a large saucepan, bring broth to boiling.
14 1/2 oz cans chicken broth(2) - 2
Cut chicken into 1/2-inch cubes and add to broth.
14 1/2 oz cans chicken broth(2)boned skinless chicken breast halves(8 oz) - 3
Add carrot, celery, chicken, rosemary, basil and poultry seasoning and bring to boiling.
14 1/2 oz cans chicken broth(2)boned skinless chicken breast halves(8 oz)medium carrot thinly sliced(1)celery thinly sliced(1 stalk)dried rosemary crushed(1/4 tsp)dried basil crushed(1/4 tsp)of poultry seasoning - 4
When broth boils, reduce heat.
14 1/2 oz cans chicken broth(2) - 5
Add noodles.
fine noodles 1/2 c(1 oz) - 6
Cover and simmer for 5 to 7 minutes or until chicken is no longer pink and noodles are tender.
14 1/2 oz cans chicken broth(2)boned skinless chicken breast halves(8 oz)fine noodles 1/2 c(1 oz) - 7
Serves 3.
- 8
Per Serving: 178 Calories, 3 g.
- 9
Fat, 53 mg.
- 10
Cholesterol and 945 mg.
- 11
Sodium.
Nutrition Facts
Per serving
Rate this recipe
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Chicken Noodle and Vegetable Soup
A Uncategorized recipe with 14 1/2 oz cans chicken broth, boned skinless chicken breast halves, medium carrot thinly sliced. Ready in 35 min, serves 3.
Curated byKavya Sharma🇮🇳
Directions
11 steps- 1
In a large saucepan, bring broth to boiling.
14 1/2 oz cans chicken broth(2) - 2
Cut chicken into 1/2-inch cubes and add to broth.
14 1/2 oz cans chicken broth(2)boned skinless chicken breast halves(8 oz) - 3
Add carrot, celery, chicken, rosemary, basil and poultry seasoning and bring to boiling.
14 1/2 oz cans chicken broth(2)boned skinless chicken breast halves(8 oz)medium carrot thinly sliced(1)celery thinly sliced(1 stalk)dried rosemary crushed(1/4 tsp)dried basil crushed(1/4 tsp)of poultry seasoning - 4
When broth boils, reduce heat.
14 1/2 oz cans chicken broth(2) - 5
Add noodles.
fine noodles 1/2 c(1 oz) - 6
Cover and simmer for 5 to 7 minutes or until chicken is no longer pink and noodles are tender.
14 1/2 oz cans chicken broth(2)boned skinless chicken breast halves(8 oz)fine noodles 1/2 c(1 oz) - 7
Serves 3.
- 8
Per Serving: 178 Calories, 3 g.
- 9
Fat, 53 mg.
- 10
Cholesterol and 945 mg.
- 11
Sodium.
About this recipe
A Uncategorized recipe with 14 1/2 oz cans chicken broth, boned skinless chicken breast halves, medium carrot thinly sliced. Ready in 35 min, serves 3.
Nutrition Facts
Per serving (3 servings)
Rate this recipe
