Sunday, March 9, 2008

Comforting Chicken Noodle Soup

This is my go-to chicken noodle soup recipe. It's creamy, tasty, and as the title says, very comforting. The best thing is, it's low in calories and sodium. It makes 15 cups of soup.

6 cups water
1 quart Imagine Organic Chicken Broth, Low Sodium
1 carrot, finely chopped
1 celery stalk, finely chopped
8 oz. uncooked Ronzoni Extra Wide Noodles
2 cans Campbell's Healthy Request Cream of Chicken Soup
16 oz. cubed cooked boneless skinless chicken breast
1 cup fat free sour cream
fresh parsley (dried works in a pinch)
fresh ground black pepper


In large pot, bring water and stock to a boil. Add carrots and celery and cook about 10 minutes. Add noodles; cook, uncovered until tender, about 10 minutes. Do not drain. Add soup and chicken, heat through. Remove from heat, stir in sour cream. Sprinkle with parsley and pepper to taste.

Servings: 15 one cup servings


sarahross said...

I am so happy to have stumbled upon your blog (from the apron swap). I am always looking for new dishes to fix for my family--can't wait to try some of your recipes!

Ter said...


BTW, I featured one of the recipes you posted a while back on my blog today.

Lori said...

This is THE BEST recipe! I've been using it for years! I actually use it a lot when I take a meal to a family from church (ie. sickness). It's AWESOME!! Enjoy!

shopannies said...

once again another recipe that I neede I have a couple of whole chickens and not enough recipes do things with


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