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Chicken Meatball Noodle Soup
 

Chicken Meatball Noodle Soup

Make a soup that satisfies. This family favorite is made with all-natural* chicken, fresh veggies and savory spices. It’s a modern twist on a classic dish. 
 
 

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servings Makes 8 servings 8
preparation time PREP 20 minutes
total time TOTAL Less than 1 hour

Ingredients

  • 1 (16-ounce) package JENNIE-O® Ground Chicken
  • 1 teaspoon kosher salt, divided
  • 2 teaspoons fresh thyme leaves, chopped
  • 2 teaspoons fresh oregano leaves, chopped
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, chopped
  • 8 cups low-sodium chicken broth
  • ½ (12-ounce) package extra-wide egg noodles
  • ½ cup chopped fresh parsley leaves

Directions

  1. In large bowl, gently combine ground chicken, ½ teaspoon salt, thyme and oregano. Shape into 1½-inch balls. Refrigerate until ready to use.
  2. In large Dutch-oven, heat oil over medium heat. Cook onion, carrots, celery and garlic 7 to 8 minutes or until onion is translucent. Season with remaining ½ teaspoon salt. Add broth and bring mixture to a boil. Reduce heat to medium-low. Carefully add meatballs, cover and simmer 20 minutes or until meatballs are cooked through. Always cook to well-done, 165°F as measured by a meat thermometer.
  3. Add egg noodles and cook 6 minutes more. Stir in parsley.

RECIPE NUTRITION INFORMATION

Per Serving

Calories220

Protein20g

Carbohydrates21g

Fiber1g

Sugars2g

Fat8g

Cholesterol45mg

Sodium500mg

Saturated Fat2g

MADE WITH

Ground Chicken

Ground Chicken

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

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REVIEWS OF THIS RECIPE

Chicken Meatball Noodle Soup