
Chicken Soup
Everyone needs a great chicken soup recipe-here it is! This delicious soup gets wonderful flavor, but not lots of sodium, from our Knorr® Zero Salt Bouillon.
Calories
230 (1 serving)
Total Fat
5g (1 serving)
Saturated Fat
1g (1 serving)
Cholesterol
60mg (1 serving)
Sodium
150mg (1 serving)
Total Carbs
27g (1 serving)
Dietary Fiber
5g (1 serving)
Sugars
5g (1 serving)
Protein
17g (1 serving)
Calcium
69mg (1 serving)
Iron
2mg (1 serving)
Potassium
837mg (1 serving)
- 1 tbsp. vegetable oil
- 2 medium onions, chopped
- 3 medium carrots, halved lengthwise, then sliced
- 3 medium rib celery, sliced
- 8 cups water
- 8 ounces boneless, skinless chicken breasts, cut into 1-in. chunks
- 8 ounces boneless, skinless chicken thighs, cut into 1-in. chunks
- 1/4 cup Knorr® Granulated Zero Salt Chicken Bouillon
- 4 ounces uncooked egg noodles
- 1 can (15.5 oz.) reduced-sodium red kidney beans, rinsed and drained
- 2 packed cups baby spinach leaves
Directions
Print1. Heat oil in 5 to 6-qt. pot over medium-high heat and cook onion, carrots and celery, stirring occasionally, until onion is translucent, about 3 minutes.
2. Add water, chicken and Knorr® Zero Salt Bouillon Chicken and bring to a boil. Stir in noodles; reduce heat and boil gently until noodles are tender and chicken is thoroughly cooked, about 7 minutes.
3. Remove from heat and stir in beans and spinach; stir until spinach wilts.