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“A lite but filling soup to get the cold gone. Mostly fat free ingredients.”
READY IN:
35mins
SERVES:
6-9
UNITS:
US

Ingredients Nutrition

  • 2 (10 ounce) cansof low-fat chicken meat
  • 44 ounces low-fat chicken broth (Or around depending on how soupy you like your soup. I used a can and one box of Swanson's)
  • 7 -8 baby carrots (sliced)
  • 4 -5 small celery ribs (sliced)
  • 12 small sweet onion (diced small)
  • 4 ounces wide egg noodles
  • 2 -4 small red potatoes (thinly sliced)
  • 1 (10 3/4 ounce) can cream of mushroom soup (I used the condensed to spread out the broth more. Helps out if you are on a budget.)
  • 1 jalapeno pepper (sliced and seeds removed)
  • 1 cup water, for the veggies to be boiled in till slighty soft
  • pepper (in with boiling veggies.)
  • garlic powder (in with boiling veggies.)

Directions

  1. Pour the cup of water into a small pot. Bring to boil.
  2. Dump in all the veggies and add about 4-6oz of chicken broth.
  3. In a 2qrt pot cook your noodles as directed.
  4. When the veggies and noodles are soft drain seperately and leave in original pots.
  5. Add Chicken broth, cream of mushroom soup, and Chicken to the 2qt pot.
  6. Stir in your veggies. Warm on medium for about 10 mins to let the broth and chicken take in some of the flavor.
  7. Bam you are ready to have a soup that is both filling and mostly healthy. Not to mention if you have a cold it will open up minor congestions.
  8. Enjoy!

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