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3.74
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15
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Easy Creamy Chicken Noodle Soup
Lightened-up creamy chicken noodle soup, that's easy to make, thick and creamy, and loaded with tender chicken.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
8
Author:
Rena
Ingredients
1
Rotisserie Chicken
shredded (should be about 2 cupfuls of meat)
5
oz
Whole Wheat or Brown Rice Noodles
2
Garlic Cloves
minced
2
cans
Creamed Corn
10 oz each
1
can
Coconut Milk
14.5 oz
2
Cups
Low-sodium Chicken Stock
Salt and Pepper
to taste
optional:
1
Jalapeño
seeded and chopped
2-3
Green Onions
sliced, plus extra sliced, to serve
Instructions
Remove the meat from the rotisserie chicken. Discard the bones and shred the chicken; set aside.
In a large saucepan, simmer creamed corn, together with chicken stock and garlic, over medium-high heat, for about 10 minutes.
Add in shredded chicken, coconut milk and let it simmer for an additional 4-5 minutes.
Meanwhile, cook the noodles in salty water according to package instructions. Once cooked, add the noodles to your soup.
Stir in green onions and jalapeño if using and cook for 1 minute more, until hot. Remove from the heat and pour it into bowls.
Garnish with some more green onions on top and serve warm.
Nutrition
Calories:
393
kcal
|
Carbohydrates:
38
g
|
Protein:
28
g
|
Fat:
17
g
|
Saturated Fat:
11
g
|
Cholesterol:
72
mg
|
Sodium:
630
mg
|
Potassium:
364
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
138
IU
|
Vitamin C:
9
mg
|
Calcium:
25
mg
|
Iron:
3
mg