• 2 cartons (32 ounces each) reduced-sodium chicken broth
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup chopped onion
• 1 tablespoon chicken base (Better Than Bouillon)
• 1 teaspoon herbes de Provence
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 3 cups wide homestyle noodles
• 4 cups diced cooked chicken

In stockpot or Dutch oven, combine all ingredients except noodles and chicken over medium heat; cover and cook until vegetables are crisp-tender, about 15 minutes.

 

Add noodles; cook until tender, about 15 minutes. Stir in cooked chicken; cook until heated through.

 

Ladle into serving bowls.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 224
Cholesterol: 79 mg
Fat: 6 g
Sodium: 1179 mg
Carbohydrates: 15 g
Protein: 25 g
Fiber:
Saturated Fat: 2 g