Healthy Outlook – NOVEMBER – Chicken Noodle Soup

Chicken Noodle Soup










4 ½ Cups low-sodium chicken broth

1 Cup thinly sliced Carrot

1 Cup finely chopped Onion

1 Cup thinly sliced celery

1 teaspoon dried Basil

1 teaspoon dried Oregano

1 Bay Leaf

1 ½ Cups Dried Egg Noodles

2 Cups cooked chicken shredded

1/4 teaspoon of Red Pepper

Combine 4 ½ cups broth, onion, carrots and celery, basil, oregano, pepper, and bay leaf.  Bring to boil. Cover and simmer for 5 minutes. Add noodles, cover and simmer for 8 minutes.  Add chicken and discard bay leaf. Serves 4.


Per Serving:

222 Calories

4 g fat

19 g carbohydrates

26 g Protein

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