Chicken Noodle Soup

Most purchased soups are loaded with sodium, so make your own with this low-sodium chicken soup recipe. It's great for lunch or dinner with a sandwich.

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  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 cup chopped celery
  • 1 cup sliced, peeled carrots (2 medium)
  • 4 cups Maureen's Chicken Broth (separate recipe)
  • 4 ounces dried linguini, broken
  • 1 cup cooked non-brined chicken breast, cut into desired size (skin and bones removed)
  • 2 tablespoons snipped fresh parsley
In a large saucepan heat olive oil over medium heat and saute onion and garlic until translucent. Add celery and carrots and continue to saute for another 3 minutes. Add Maureen's Chicken Broth. Bring to a boil; reduce heat and simmer, covered, 5 minutes. Stir in linguini; cook and stir until mixture returns to a boil. Reduce heat and simmer, covered, 10 minutes more or until pasta and vegetables are tender, stirring occasionally.
Add cooked chicken and fresh parsley. Heat through.

nutrition information

Per Serving: cal. (kcal) 230, Fat, total (g) 3, chol. (mg) 38, sat. fat (g) 1, carb. (g) 31, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 5, pro. (g) 18, vit. A (IU) 6705, vit. C (mg) 9, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 0, Folate (”g) 101, Cobalamin (Vit. B12) (”g) 0, sodium (mg) 101, Potassium (mg) 474, calcium (mg) 61, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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