Chicken Noodle Soup: The Best Chicken Noodle Soup Recipe from Cook'n

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	Chicken Noodle Soup

Serves: 4

What's better when you're feeling a little under the weather than a warm, soothing bowl of golden chicken noodle soup? Even better, this soup can be made in under 30 minutes!

Print this Recipe

   2 tablespoons olive oil or vegetable oil
   2 cloves garlic, finely chopped
   2 medium green onions, chopped (2 tablespoons)
   1 medium carrot, sliced (1/2 cup)
   2 cups cubed cooked chicken
   1 cup 2-inch pieces uncooked spaghetti or 4 ounces uncooked egg noodles
   1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
   1/2 teaspoon ground nutmeg
   1/4 teaspoon pepper
   1 bay leaf
   3 (14 1/2-ounce) cans chicken broth

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1. Heat oil in 3-quart saucepan over medium heat. Cook garlic, onions and carrot in oil about 4 minutes, stirring occasionally, until carrot is crisp-tender.

2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until spaghetti is tender.

3. Remove bay leaf.

1 SERVING: Calories: 360 (Calories from Fat 125); Fat 14g (Saturated 3g); Cholesterol 55mg; Sodium 1120mg; Carbohydrate 30g (Dietary Fiber 2g), Protein 31g

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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