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‘Italian’ Chicken Noodle Soup

'Italian' Chicken Noodle Soup

Liven up chicken noodle soup with a dash of basil and garlic-pepper blend.
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Dish, Soups and Chili
Cuisine Italian
Servings 6 people
Calories 251 kcal


  • 1 Tbs MCT Oil
  • 2 Pounds boneless skinless chicken breast cut in chunks.
  • 0.5 Medium Onion (about 4 oz)
  • 32 ounces Swanson - Chicken Broth - 99% Fat Free
  • 2 cups Water
  • 2 medium carrots, strips or slices
  • 2 cups broccoli, cut into small florets
  • 1.5 packages Fiber Gourmet Elbow Macaroni
  • 1 tsp dried basil
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Pepper - Ground
  • 0.25 cup Sargento Shredded Parmesan Cheese


  • In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
  • Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
  • Top each serving with cheese.


Calories: 251kcalCarbohydrates: 7gProtein: 40gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gTrans Fat: 0.03gCholesterol: 96mgSodium: 734mgPotassium: 667mgFiber: 2gSugar: 2gImpact Carbs: 5g
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