Chicken, noodles and carrots are simmered in canned chicken and vegetable broth seasoned with basil and oregano in this quick soup.
| Prep Time: | 10m |
| Cook Time: | 20m |
| Ready in: | 30m |
| Yield: | 6 servings |
| Ingredients | |
| 1 tablespoon butter 1/2 cup chopped onion 1/2 cup chopped celery 4 (14.5 ounce) cans chicken broth 1 (14.5 ounce) can vegetable broth 1/2 pound chopped cooked chicken breast 1 1/2 cups egg noodles 1 cup sliced carrots 1/2 teaspoon dried basil 1/2 teaspoon dried oregano salt and pepper to taste | |
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
| Nutrition Information Servings Per Recipe: 6 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 179 cal | Total Fat: | 7.7 g | Cholesterol: | 41 mg | |||
| Sodium: | 1374 mg | Carbohydrates: | 12.5 g | Fiber: | 1.6 g | |||
| Protein: | 14.7 g | |||||||
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