Prep Time: 10 minutes
Cooking Time: 45 minutes
Ingredients
- Leftover roasted chicken
- Leftover chicken stock
- 1 small onion, diced
- 2 medium celery stalks, diced
- 2 cans cut carrot coins
- 1 tsp salt, plus more if needed for personal taste
- 1/2 tsp ground black pepper
- 1 can cut green beans, drained
- 1 can sweet corn or peas, drained
- 1 cup dried egg noodles or favorite pasta (about 2 oz)
Instructions
- Bring the stock to a simmer over medium-high heat. Add the raw vegetables and seasonings first and cook for 10-15 minutes until tender, then add remaining canned vegetables, stir to combine. Return to a simmer, reduce the heat to medium low, and simmer for 2-3 minutes.
- Bring a separate medium saucepan of water to a boil over high heat. Add the noodles and cook according to the package directions, then drain in a strainer. Add the drained noodles and shredded chicken, to the soup stock and stir to combine, and return the soup to a simmer. Cook about 3-4 minutes more. Taste and season with salt and pepper as needed, serve and enjoy.
Nutrition Facts
- Number of Servings Per Container: 8
- Serving Size: 1 cup
- Calories: 220
- Total Fat: 7g, 9%
- Saturated Fat: 2g, 9%
- Trans Fat: 0g
- Cholesterol: 70mg, 23%
- Sodium: 900mg, 39%
- Total Carbohydrate: 23g, 8%
- Dietary Fiber: 5g, 18%
- Total Sugars: 7g
- Added Sugars: 0g, 0%
- Protein: 17g, 34%
- Vitamin D: 0.01mcg, 0%
- Calcium: 90mg, 7%
- Iron: 3mg, 14%
- Potassium: 600mg, 13%