Originally published in the Today’s Parent September 2014 issue.
Chicken Vegetable Noodle Soup
By Eshun Mott86
PREP TIME
10 min
Makes
4 servings
* PLUS Cooking time: 15 minutes

Whip up this easy soup recipe for school lunches this year.
Ingredients
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 1 cup chopped carrot
- 1/4 tsp salt
- 1/2 cup chopped celery
- 1 tsp chopped garlic
- 4 cups sodium-free chicken broth
- 1/2 cup thin egg noodles
- 2 cups diced, cooked chicken
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 tbsp chopped parsley
Instructions
- Heat olive oil in a pot over medium. Add carrot, onion and celery and sauté for 4 min, or until vegetables are beginning to soften. Add garlic and sauté 1 min longer.
- Add chicken stock and bring to a boil. Add diced, cooked chicken and egg noodles and simmer for 5 min longer. Be sure to simmer until pasta is cooked through. Season with salt and pepper, and add parsley just before serving or packing.
Nutrition (per serving)
- Calories
- 219,
- Protein
- 23 g,
- Carbohydrates
- 10 g,
- Fat
- 7 g,
- Fibre
- 2 g,
- Sodium
- 442 mg.
FILED UNDER: chicken recipes Easy dinners lunch soups