Chicken Vegetable Noodle Soup

Chicken Vegetable Noodle Soup
Servings: 3 Prep 20 mins Total Time 20 mins

Make It

1. In a large saucepan, combine 3 cups of low-sodium chicken broth, 8 oz. chopped cooked chicken, 1 cup cooked pasta, 1/2 cup shredded carrot, and 1/2 cup frozen corn. Cook on medium heat for 10 minutes. Place 1 1/2 cups in a Thermos; refrigerate remaining for up to 3 days or freeze

Nutrition Facts

Servings Per Recipe: 3; Amount Per Serving: cal. (kcal): 249, Fat, total (g): 6, sat. fat (g): 2, carb. (g): 21, fiber (g): 2, sugar (g): 2, pro. (g): 27, sodium (mg): 150, calcium (mg): 22, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.