Harvest Chicken Noodle Soup |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 (1-1/4 cups) | 20 minutes | 45 minutes | 230 | N/A45 | N/A5g | N/A710mg | N/A27g | N/A18g | N/A90mg |
| INGREDIENTS: | ||
| 1/2 cup sliced celery | 1/2 cup chopped carrot | 1/4 cup chopped onion |
| 1 small zucchini, coarsely chopped | 1/2 teaspoon dried thyme leaves | 2 (14-1/2 oz) cans ready-to-serve chicken broth |
| 1/2 cup water | 6 oz (2 cups) frozen egg noodles | 1 cup cubed cooked chicken |
| 1 | In large saucepan, combine all ingredients except noodles and chicken; mix well. Bring to a boil. |
| 2 | Stir in noodles and chicken. Reduce heat; simmer 25 minutes or until noodles and vegetables are tender. |