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Italian Chicken Noodle Soup

  • Prep 35 min
  • Total 35 min
  • Ingredients 10
  • Servings 6

Ingredients

1
tablespoon olive or canola 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
3
medium carrots, sliced (1 1/2 cups)
2
cups fresh 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
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
730mg
30%
Potassium
420mg
12%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
9%
Sugars
3g
Protein
15g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 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.

Expert Tips

You can easily use chicken thighs for part or all of the chicken breasts. Two boneless thighs usually equal one breast half.

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 and carrots. Heat to boiling. Reduce heat to medium; cook 5 minutes. 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. Top each serving with cheese.

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