Chicken Noodle and Vegetable Soup

Chicken Noodle and Vegetable Soup

3 Reviews 1 Pic
  • Cook

    25 m
  • Ready In

    25 m
Recipe by  Campbell's Kitchen

“With only six ingredients Swanson® Broth creates a comforting and easy-to-make soup using simple on-hand ingredients.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Mix broth, onion powder, basil, garlic powder and vegetables in saucepan. Heat to a boil. Stir in noodles. Cook 5 minutes or until noodles are done.

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Reviews (3)

Rate This Recipe
chicklet
10

chicklet

This soup was pretty good. I did add some salt, pepper because I thought it needed it. I also increased the onion and garlic powder for more flavor. Pretty easy and inexpensive to throw together.

*~Lissa~*
4

*~Lissa~*

Chicken noodle soup with no chicken??? No seasoning??? I had some leftover meat off a rotisserie chicken so I threw that in, and of course this was in desperate need of salt and pepper. I also started by sauteing some onions and a little garlic. With my minor additions, this went from bland to good. I wasn't expecting much from frozen veggies, but this is truly a simple soup recipe and perfect for when you don't have the time to spend in the kitchen. I would make this again when short on time or feeling under the weather.

flutebabe
3

flutebabe

This is an easy recipe...great when you have some one unexpectedly sick! The only changes I made were that I didn't have the broth so I used Knorr concentrated chicken stock and 7 cups of water and I used Orzo instead of the noodles. I really liked this recipe and I would make this again.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 63 cal
  • 3%
  • Fat
  • 1 g
  • 2%
  • Carbs
  • 11.6 g
  • 4%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 977 mg
  • 39%

Based on a 2,000 calorie diet

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