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Too Simple Cream of Chicken Noodle Soup


Too Simple Cream of Chicken Noodle Soup recipe













Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium


2 large chicken breasts
bone in and skin on
2 large chicken thighs, boneless, skinless
bone in and skin on
1 package green beans
1 package carrots
1 package corn
5 medium potatoes
thin skinned or peeled, cubed
2 tablespoons onions
¼ cup chicken broth
or 6 crushed cubes
1 pound pasta, elbow macaroni
6 tablespoons butter
cup all-purpose flour
1 ½ cups milk
½ tablespoon seasoning
¼ teaspoon sage
¼ teaspoon thyme


In a dutch oven, boil the chicken til it is ready to fall off the bones; then remove from the broth and set aside.

Add the macaroni (or the pasta) and all of the veggies to the broth and cook til tender.

Remove the skin, bone the chicken and slice/dice the meat to pieces as desired and add to the broth.

Add the bouillon a little at a time til the desired flavor is achieved, being sure to mix well, sampling as required.

In a small bowl, melt the butter, then whisk in the flour to form a paste, slowly whisk in the milk til smooth and creamy, then add to the soup stirring til well blended.

Add theseasoning and the remaining spices and simmer for 20 minutes.

Cool to desired temperature and serve.


* not incl. in nutrient facts

Add review




We are sooooo excited to be trying this recipe! :-)

about 3 years ago

Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 27923% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 90mg 4%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 10%
Sugars g
Protein 15g
Vitamin A 5% Vitamin C 9%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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