Food and Nutrition


| Share

Chicken Soup

This healthy recipe comes from NDSU Extension Service.


•    2 cans chicken broth (or use home-made)
•    2 cans water (or more depending on preference)
•    1/4 cup chopped celery
•    1/4 cup chopped carrots
•    1 Tbsp. onion, finely chopped
•    1/8 tsp. poultry seasoning (optional)
•    1/8 tsp. dried thyme leaves, crushed
•     2 cups chicken or turkey, cooked and diced
      1 cup medium egg noodles


•    In 3-quart saucepan, combine broth, water, celery, carrot, onion, parsley, poultry seasoning and thyme. Over medium heat, heat to boiling, stirring occasionally. Reduce heat to low. Cover; cook 20
      minutes or until vegetables are tender, stirring occasionally. Add chicken and noodles; heat through, stirring occasionally until noodles are tender.

Makes four servings. Each serving has 170 calories, 3 g fat, 25 g protein, 9 g carbohydrate, 1 g fiber and 670 mg sodium.

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.