Chicken Noodle Soup

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Cook the noodles according to the package directions, 8 to 10 minutes.

3. 3

   Drain, and set aside.

4. 4

   While the noodles are cooking, combine the chicken broth, onion, carrots, and celery in a large saucepan, and bring to a boil over high heat.

5. 5

   Cover, reduce the heat to medium-low, and simmer until the vegetables are tender, about 12 minutes.

6. 6

   Add the cooked noodles and the chicken to the soup.

7. 7

   Season with salt and pepper to taste.

8. 8

   Ladle the soup into bowls, sprinkle with the cheese and parsley, and serve.

9. 9

   Fat: 14g (before), 2.4g (after)

10. 10

    Calories: 430 (before), 101 (after)

11. 11

    Protein: 12g

12. 12

    Carbohydrates: 10g

13. 13

    Cholesterol: 23mg

14. 14

    Fiber: 2g

15. 15

    Sodium: 675mg

* Per serving · 4 servings · Values may vary.

No additional tips available.