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Homemade Chicken Meatball Noodle Soup


  • 1 Knorr® Chicken Bouillon Cube
  • 2 tsp. (10 mL) hot water
  • 1 lb. (450 g) lean ground chicken
  • 2 Tbsp. (30 mL) Becel® Oil, divided
  • 2 medium carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 medium onion, chopped
  • 5 cups (1.25 L) water
  • 1 package Knorr® Sidekicks® Chicken Pasta Side Dish
  • 2 cups (500 mL) baby spinach leaves

NUTRITIONAL INFORMATION

 

Amount per serving

Calories180
Calories from Fat100
Total Fat12g
Saturated Fat3g
Trans Fat0g
Cholesterol50mg
Sodium550mg
Total Carbs15g
Dietary Fiber1g
Sugars2g
Protein12g
Calcium4%
Iron8%
Vitamin C8%
Vitamin A70%

  • 1 Dissolve Knorr® Chicken Bouillon Cube completely in hot water. (Heat mixture in microwave on HIGH at 10 second intervals if needed.) Combine with ground chicken in medium bowl; shape into 24 meatballs (mixture will be soft). Heat 1 tablespoon (15 mL) Oil in 4 to 5-quart (4 to 5 L) pot over medium-high heat and lightly brown half of the meatballs, turning occasionally to brown all sides. Reduce heat to medium and cook, covered, shaking pot occasionally, until thoroughly cooked, about 4 minutes. Remove meatballs and set aside. Repeat with remaining meatballs; set aside.
  • 2 Heat remaining 1 tablespoon (15 mL) Oil in same pot over medium-high heat and cook carrots, celery and onion, stirring occasionally, until almost tender, about 5 minutes. Add water and bring to a boil over high heat. Stir in Knorr® Sidekicks® Chicken Pasta Side Dish and return to a boil. Reduce heat to medium and cook until pasta is tender, about 7 minutes. Stir in meatballs and spinach and cook until spinach is wilted, about 2 minutes.