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    Recipe Box Chicken Noodle Soup

      better for you
    6 servings
    Prep: 8 min.
    Total: 25 min.
    • 1 (32-ounce) container Clover Valley™ reduced-sodium, fat-free chicken broth
    • 1 cup water
    • 3/4 pound Tyson™ frozen boneless, skinless chicken breasts, thawed and cut into 1/2-inch pieces
    • 1 cup Clover Valley™ canned sliced carrots, drained
    • 1-1/2 teaspoons Clover Valley™ dried minced onion
    • 1/4 teaspoon Clover Valley™ black pepper
    • 2 cups Clover Valley™ yolk-free ribbons, uncooked
    • 1/2 teaspoon Clover Valley™ dried parsley
    1. In a soup pot over medium-high heat, bring chicken broth and water to a boil. Add chicken, carrots, onion, and pepper, and cook for 6 minutes.
    2. Stir in noodles and parsley and cook for 6 minutes or until noodles are tender.

    Better-for-You Tip: We’ve dug through our recipe boxes to find a chicken soup recipe that’s easy, fast, and makes you feel good with every spoonful. And since we started with a handful of off-the-shelf ingredients, you can’t go wrong.  Plus, to help keep our sodium intake as low as possible, we started with a reduced sodium chicken broth and added lots of flavor by taking advantage of all the goodness in our spice rack. Then we heartied-this-up with yolk-free noodles, which happen to be cholesterol free too.

    Nutrition based on 1 cup per serving:

    Calories 154, Calories from Fat 18.0, Total Fat 2.1g, Saturated Fat 0.3g, Trans Fat 0.0g, Cholesterol 43.0mg, Sodium 246.0mg, Total Carbohydrate 15g, Dietary Fiber 1.1g, Sugars 1.8g, Protein 20.0g

    What you'll need

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