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Nutrition Facts
Serving Size 1 (239g) Recipe makes 4 servings
Calories 254
Calories from Fat 64		(25%)
Amount Per Serving		%DV
	Total Fat 7.2g	11%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 9mg		3%
Sodium 1910mg		79%
Potassium 255mg		7%
Total Carbohydrate 38.5g		12%
	Dietary Fiber 2.1g	8%
	Sugars 3.0g
Protein 9.0g		17%
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Chicken Noodles

Recipe #241955 | 10 min | 5 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: MissMia
Jul 23, 2007

This recipe came from a chicken soup recipe on Zaar that soaked up all the stock leaving only the noodles. I modified it to be a tasty side dish that is way better than the Lipton packages. To make it heartier, add more carrots and cut up cooked chicken for a main dish meal.

SERVES 4 , 4 1 cup servings (change servings and units)

Ingredients

14 ounces cream of chicken soup
1 cup chicken stock or broth
1/2 cup cooked carrot, diced small (using canned will make it quicker)
1 teaspoon parsley
5 ounces vermicelli

cajun salt (use 1 tsp)

2 teaspoons salt
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne

Directions

1
1.) In a 2-quart saucepan, bring all ingredients except for the vermicelli to a boil.
2
2.) Add noodles and cook approximately 5 minutes or until tender.
3
3.) Serve immediately.