Description
This comforting 30-minute soup is a weeknight life-saver, perfect for when your fridge is empty but you crave a classic, soul-warming meal. By utilizing pantry staples like high-quality canned chicken, bouillon, and quick-cook noodles, you can achieve a restaurant-quality, aromatic broth without hours of simmering. It is a hearty, budget-friendly dish that captures the nostalgic flavor of home-cooked meals, making it an ideal choice for busy families who refuse to compromise on taste.
Ingredients
2 cans (12.5 oz each) chunk chicken breast, drained and rinsed
8 cups chicken broth or water mixed with bouillon
1 cup carrots, canned or frozen
1 cup celery, canned or diced
4 oz wide egg noodles
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon Italian seasoning
Salt and black pepper to taste
Instructions
In a large pot, bring the chicken broth to a boil.
Add the onion powder, garlic powder, and Italian seasoning to the broth, stirring well.
Stir in the canned vegetables and the drained chunk chicken breast.
Add the egg noodles and reduce the heat to a simmer.
Cook for 8 to 10 minutes, or until the noodles are tender.
Season with salt and pepper to taste and serve immediately.
Notes
Feel free to add a squeeze of fresh lemon juice or fresh parsley just before serving to brighten the flavors. For a thicker soup, mix 1 tablespoon of cornstarch with cold water and stir into the broth during the final minutes of cooking.
Nutrition
- Serving Size: 2 cups
- Calories: 280
- Sugar: 2g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg