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Italian Chicken Noodle Soup

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  • Prep 35 min
  • Total 35 min
  • Servings 6
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Liven up chicken noodle soup with a dash of basil and garlic-pepper blend.
Created Jul 30, 2014
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Ingredients

  • 1 tbsp (15 mL) olive or vegetable oil
  • 2 boneless skinless chicken breasts (about 1/2 lb/250 g), cut into 1/2-inch (1.25 cm) pieces
  • 1 medium onion, chopped (1/2 cup/125 mL)
  • 4 cups (1 L) chicken broth
  • 2 cups (500 mL) water
  • 3 medium carrots, sliced (1 1/2 cups/375 mL)
  • 2 cups (500 mL) broccoli florets
  • 1 1/2 cups (375 mL) uncooked medium egg noodles
  • 1 tsp (5 mL) dried basil leaves
  • 1/2 tsp (2 mL) garlic-pepper blend
  • 1/4 cup (50 mL) shredded Parmesan cheese

Steps

  •  
    1
    In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in centre. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
  •  
    2
    Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. 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.
  •  
    3
    Top each serving with cheese.

Expert Tips

  • Tip 1
    Substitution : You can substitute chicken thighs for part or all of the chicken breasts. Usually, two boneless thighs will equal one breast half.
  • Tip 2
    Substitution: Fresh vegetables are used to make this colourful soup, but you could use frozen vegetables if you like.

Nutrition Information

170 Calories, 6g Total Fat, 15g Protein, 13g Total Carbs, 3g Sugars

Nutrition Facts

Serving Size: 6 Servings (1 1/2 Cups Each)
Calories
170
Total Fat
6g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
35mg
Sodium
710mg
Total Carbs
13g
Dietary Fiber
2g
Sugars
3g
Protein
15g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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