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How to Make Flan
Peruvian Arroz con Pollo
Italian Chicken Noodle Soup
italian chicken noodle soup
tablespoon olive or canola oil
boneless skinless chicken breasts (about 1/2 lb), cut into 1/2-inch pieces
medium onion, chopped (1/2 cup)
carton (32 oz) Progresso™ chicken broth
medium carrots, sliced (1 1/2 cups)
cups fresh broccoli florets
cups uncooked medium egg noodles
teaspoon dried basil leaves
teaspoon garlic-pepper blend
cup shredded Parmesan cheese
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.
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.
You can easily use chicken thighs for part or all of the chicken breasts. Two boneless thighs usually equal one breast half.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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