Chicken Noodle Soup

Serves: 4
Total Calories: 291


1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
8 , medium green onions, , sliced (4 tablespoons)
2 medium carrots, chopped (1 cup)
2 cups cubed cooked chicken
2 cups , uncooked egg noodles, (4 ounces)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/4 teaspoon pepper
1 dried bay leaf
3 cans (14 1/2 ounces each) ready-to-serve chicken broth


1. Heat oil in 3-quart saucepan over medium heat. Cook garlic, onions and carrots in oil 4 minutes, stirring occasionally.

2. Stir in remaining ingredients. Heat to boiling reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

wing it!
Although available fresh, most bay leaves sold in the United States are dried. Slightly bitter in flavor, this aromatic herb comes from the evergreen bay laurel tree, which is native to the Mediterranean area. Bay leaves are always removed from the food before serving.

1 SERVING: Calories 320 (Calories from Fat 100) Fat 11g (Saturated 3g) Cholesterol 85mg Sodium 1390mg Carbohydrate 28g (Dietary Fiber 2g) Protein 30g * % DAILY VALUE: Vitamin A 100% Vitamin C 8% Calcium 6% Iron 8% * DIET EXCHANGES: 1 Starch, 2 Vegetable, 3 Lean Meat, 1 Fat * CARBOHYDRATE CHOICES: 1 1/2

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 291
Calories from Fat: 43

This Chicken Noodle Soup recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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