Chicken Noodle Soup Preparation

Parsley, oregano, and thyme gives this classic comfort meal an herby twist with plenty of flavor.

Chicken Noodle Soup Preparation

Included Ingredients

Chicken, carrot, celery rib, bouillon, lemon juice, onion, salt, seasonings.

Groceries Needed

  • Egg noodles

Optional Additions

  • Garlic (for increased flavor)
  • Salt and pepper (for increased flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Add cooked egg noodles.

Alternative Serving Instructions:

Serve over mashed potatoes.

Add Greek yogurt or low fat cream cheese to make it creamy.

Low Carb Serving Suggestion:

Serve with a green salad and vegetables and lower carb bread options

Small

Meals feed 2-3

Stovetop

Cook from frozen in a medium saucepan over medium heat. Add 2 cups of water and break up as it thaws and cooks. Bring to a boil. Reduce heat to low, cover and cook for 25-30 minutes. Remove chicken, dice and return to soup. Can also cooked thawed, If using this method, cut up chicken before cooking and cook for 15-20 minutes. Remove bay leaf and add ½ cup of cooked egg noodles before serving.

Pressure Cooker

Add 2 cups of water. Cook on manual for 20 minutes, natural pressure release or to an internal temperature of 165 F. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through. Remove bay leaf and add ½ cup of cooked egg noodles before serving.

Slow Cooker

Add 2 cups of water. Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Shred chicken and let sit in juices. Remove bay leaf and add ½ cup of cooked egg noodles before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ¼ tsp

Salt and pepper, to taste

Medium

Meals feed 4-6

Slow Cooker

Add 4 cups of water. Cook on low 3-4 hours, or to an internal temperature of 165° F. Shred chicken and let sit in juices. Remove bay leaf and add 1 cup of cooked egg noodles before serving.

Pressure Cooker

Add 4 cups of water. Cook on manual for 30 minutes, or to an internal temperature of 165° F. Natural pressure release. *If chicken isn’t cooked through after 30 minutes, shred and return to pressure cooker on sauté setting. Remove bay leaf and add 1 cup of cooked egg noodles before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ½ tsp

Salt and pepper, to taste

Nutrition Facts

Serving Size | 1 cup
137 Calories | 3.1g Total Fat | 2.4g Carbs | 0.5g Fiber | 23.6g Protein | 1.1g Sugars | 0.7g Sat. Fat | 1108mg Sodium

Allergens: Corn. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.