Old-Fashioned Chicken Noodle Soup
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Old-Fashioned Chicken Noodle Soup
Old-Fashioned Chicken Noodle Soup
1 fully cooked rotisserie chicken (from our Deli)
10 cups chicken stock
2 stalks celery, sliced
2 carrots, peeled and sliced
1 large onion, peeled and chopped
1 cup frozen corn thawed
2 tsp. dried thyme or herbes de Provence
1 bay leaves
2 heaping cups wide egg noodles
Salt and pepper

Prep: 15 minutes, Cook: 35 minutes, Serves: 8

Remove and discard skin and bones from chicken and tear meat into bite-size pieces. Combine all ingredients except noodles, salt and pepper in a large stockpot. Cover and bring to a boil; reduce heat and simmer for 20 minutes. Add noodles and cook for 10 to 15 minutes more or until pasta and vegetables are tender. Remove bay leaf and season to taste with salt and pepper. 

Nutritional Information:
250 calories, 25 g protein, 9 g total fat (2.5 g sat.), 18 g carbohydrate, 2 g fiber, 3 g sugar, 70 mg cholesterol, 1330 mg sodium, 5 points