Chicken Noodle Soup

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Approximately 350mg sodium per 1 cup serving*

1 medium onion, small diced
2 large carrots, small diced
3 large celery stalks, small diced
1 Tbsp unsalted butter
1 lb chicken breasts, 1-inch diced
1 tsp basil, dried
¼ tsp rosemary, dried
¼ tsp thyme, dried
1 Tbsp cornstarch
2 tsp sugar
2 qt chicken stock, unsalted
½ lb farfalle pasta
¼ cup fresh parsley, rough chopped
4 tsp SALT FOR LIFE® 75

Yield:  6-8 servings, 1-cup serving size

  • Brown onion, celery, carrots and butter in large sauce pot, about 5 minutes.
  • Sear diced chicken in pan with carrots, onion and celery mixture, about 5 minutes.
  • Add basil, rosemary and thyme.
  • Combine cornstarch, sugar and ½ cup of chicken stock, stir and set aside.
  • Add remaining chicken stock and bring entire mixture to a boil.
  • Whisk in stock, cornstarch and sugar mixture.
  • Add farfalle, boil for 10 minutes.
  • Reduce heat to simmer and continue to cook 5-10 minutes.
  • Finish with ¼ cup of chopped parsley and 4 teaspoons of SALT FOR LIFE® 75.

* Sodium content is based on usage of the exact ingredients listed. Different brands of the same ingredient may have different sodium content, resulting in higher or lower sodium levels.