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Easy Italian Chicken Noodle Soup

(2 Votes)
35 Min

Who doesn't enjoy a bowl of fresh homemade soup? Here's a tomato-y chicken soup that's a meal in itself.

What You'll Need

  • 2 tablespoons vegetable oil
  • 2 celery stalks, thinly sliced
  • 1 onion, thinly sliced
  • 2 carrots, thinly sliced in rounds
  • 2 (10-1/2-ounce) cans condensed chicken broth
  • 2 soup cans cold water
  • 1 (14-ounce) can whole tomatoes, coarsely chopped, undrained
  • 8 ounces egg noodles or other small pasta shape
  • 2 cups cooked chicken or turkey, chopped
  • 2 tablespoons finely chopped fresh parsley
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

What to Do

  1. Heat oil in a large saucepan; add celery, onion and carrots and saute over medium heat, stirring occasionally until vegetables are tender-crisp.
  2. Add chicken broth, water, and tomatoes and simmer 15 to 20 minutes, or until carrots are tender.
  3. Increase heat slightly and stir in pasta. Cook about 6 minutes, until pasta is tender, stirring occasionally.
  4. Add chicken, heat through, and season with parsley, thyme, salt and pepper. Serve.


Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 483
  • Calories from Fat 124
  • Total Fat 14g 21 %
  • Saturated Fat 2.8g 14 %
  • Trans Fat 0.1g 0 %
  • Protein 38g 76 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 109mg 36 %
  • Sodium 1,296mg 54 %
  • Total Carbohydrates 51g 17 %
  • Dietary Fiber 5.6g 22 %
  • Sugars 7.2g 0 %

Ratings & Comments

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I have not made this yet so I cannot rate it.

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This is really good. I may add a little more thyme next batch. I think I will also try canned tomatoes with garlic and oregano already in it too. It is really good made the day ahead, but add the noodles at the time you are re-heating.



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