Chicken Noodle Soup Recipe

    8 Servings


  • 1 1/2 pounds Chicken Breast
  • 40 ounces Low Sodium Chicken Broth
  • 1 tablespoon Olive Oil
  • 8 medium Mushrooms, sliced
  • 1 cup Carrot
  • 10 ounces Wide Egg Noodles
  • 1/4 cup Fresh Parsley, roughly chopped
  • 1/4 teaspoon Turmeric
  • Salt
  • Black Pepper


  1. In a large pot combine chicken broth and chicken breasts.
  2. Heat broth over medium-high heat until boiling, then reduce to a simmer, cooking chicken breasts for approximately 10 minutes until cooked through.
  3. Meanwhile, while chicken is cooking, heat a medium skillet over medium heat.
  4. Add olive oil and mushrooms, cooking until mushrooms are cooked down.
  5. During the last few minutes of the mushrooms cooking, add the garlic and salt and pepper to taste. When cooked, set pan aside.
  6. When chicken is cooked, remove from pot to cool before cutting into cubes.
  7. Bring the broth back up to a boil and add in egg noodles and carrots. Cook noodles 8-10 minutes until just tender.
  8. Add in the cubed chicken, mushrooms and garlic and chopped parsley. Season with turmeric, salt and pepper.

Serve immediately.

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Related Recipes:
Comfort Food Recipes, Soup Recipes, Chicken Recipes, Freezer Meal Recipes
Recipe Yields:
8 bowls
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Shelly Jaronsky
Recipe Yields: 8 bowls
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Nutrition Facts

Serving Size 1 bowl
Servings Per Recipe 8

Amount Per Serving
Calories from Fat 21
Calories 145

% Daily Value*
Total Fat 3g
  Saturated Fat 0g
Sodium 13mg
Total Carbohydrate 53g
  Dietary Fiber 0g
  Sugars 1g
Protein 20g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.