Easy Creamy Chicken Noodle Soup
Lightened-up creamy chicken noodle soup, that's easy to make, thick and creamy, and loaded with tender chicken.
Servings: 8
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: 393kcal | Carbohydrates: 38g | Protein: 28g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 630mg | Potassium: 364mg | Fiber: 2g | Sugar: 4g | Vitamin A: 138IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 3mg