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Chicken Noodle Soup with Rutabaga

Our Test Kitchen simmered up a winner with this warm and welcoming, full-flavored soup. It’s colorful, packed with wintry root vegetables and goes together in a flash!
  • Total Time
    Prep: 20 min. Cook: 50 min.
  • Makes
    6 servings

Ingredients

  • 3 medium carrots, chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 teaspoons butter
  • 4 cups reduced-sodium chicken broth
  • 1 medium rutabaga (about 1-1/2 pounds), peeled and cut into 1/2-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon pepper
  • 2 cups uncooked yolk-free noodles
  • 2 cups cubed cooked chicken breast
  • 1/3 cup minced fresh parsley

Directions

  • In a large saucepan or Dutch oven, saute the carrots, onion and celery in butter until tender. Add the broth, rutabaga, salt, thyme, marjoram and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  • Add noodles; cover and simmer 20 minutes longer or until noodles are tender. Stir in the chicken and parsley; heat through.
Nutrition Facts
1 cup: 211 calories, 3g fat (1g saturated fat), 39mg cholesterol, 702mg sodium, 26g carbohydrate (11g sugars, 5g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

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