Chicken Noodle Soup

This chicken noodle soup is better than any cold medicine out there.

October 3, 2012

Serves:  6
Prep:    25min
Cook:    25min
Total:   50min

  • 2 tablespoons organic canola oil
  • 3/4 pound boneless, skinless chicken breast, cut into 1" strips
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 5 cups fat-free, reduced-sodium chicken broth
  • 1 cup water
  • 3 cups broccoli florets
  • 2 carrots, julienned
  • 2 teaspoons grated fresh ginger
  • 8 ounces whole grain rotini




1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring, for 5 minutes, or until browned. Remove to a bowl with a slotted spoon. Keep warm.

2. Add the onion and cook for 5 minutes, or until lightly browned. Add the garlic and cook for 1 minute. Pour in the broth and water. Add the broccoli, carrots, and ginger and bring to a boil. Stir in the pasta and cook for 11 minutes, or until tender. Add the chicken back to the soup during the last 2 to 3 minutes of cooking.

Nutritional Facts per serving

Calories               275.5 cal
Fat                      7.9 g
Saturated fat        0.9 g
Cholesterol           32.9 mg
Sodium                447.9 mg
Carbohydrates      30.6 g
Total sugars          4.1 g
Dietary fiber         7.4 g
Protein                 21.5 g


Healthy Recipe Courtesy of Rodale Recipe Finder

Photo: Kana Okada