Zesty Chicken-Noodle Soup

Cool this Zesty Chicken-Noodle Soup before freezing leftovers. The safest method for cooling hot liquids fast is to place them in a bowl, stirring occasionally, set over another bowl filled with ice water. Once cool, transfer to a resealable plastic container and place in the freezer.

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Makes: 9  servings
Serving size: 1 cup
Yield: 9 cups Prep 20 mins Start to Finish 20 mins


  • 1 tablespoon  olive oil
  • 1/2 pound  mushrooms, thinly sliced
  • 1/2 cup  chopped red onions
  • 4 14 1/2ounce cans low-sodium chicken broth
  • 1 pound  boneless, skinless chicken breasts, diced
  • 1 garlic clove, minced
  • 1/4 pound  angel-hair pasta, broken into 1-inch pieces
  • 2 plum tomatoes, diced
  • 1 tablespoon  chopped, fresh flat-leaf parsley
  • 1 teaspoon  chopped fresh thyme


1. Heat oil in a large stockpot. Add mushrooms and onions and cook over medium heat 5 minutes, stirring occasionally, or just until mushrooms give up their liquid and onions are translucent.

2. Add broth, chicken, and garlic, bring to a simmer over medium-high heat and cook, 10 minutes.

3. Stir in pasta, tomatoes, parsley, and thyme and cook 5 minutes more.

Nutrition Facts

  • Servings Per Recipe 9
  • cal.(kcal)140,
  • Fat, total(g)3,
  • chol.(mg)29,
  • sat. fat(g)1,
  • carb.(g)13,
  • fiber(g)1,
  • pro.(g)16,
  • sodium(mg)471,
  • Percent Daily Values are based on a 2,000 calorie diet
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