This post is sponsored by No Yolks. All comments and opinions are my own.
While I cook soups year round, fall is the when things go into overdrive! Few soups are more satisfying and comforting this time of year than a good chicken noodle soup. When the mercury starts to dip and the leaves begin to change colors, I know it’s time to haul out my favorite pot and whip up a batch of one the tastiest meals around.
But you don’t have to spend hours in the kitchen to create your own lip-smacking, soul-soothing, deli-style chicken soup. For a batch of Oodles of Noodles Chicken Soup that you see above, all you need is a rotisserie chicken, some spiralized veggies, and, of course a bag of tasty No Yolks.
No Yolks are the best way to go from soup to soup-erb, and this recipe is the perfect showcase. These curly, extra broad noodles are made from pure egg whites and are low in fat, low in sodium, and have no cholesterol so you can enjoy them guilt-free in this soup, or any other recipe that calls for noodles.
Quick and easy to prepare, No Yolks Noodles help you cook up a healthy, delicious meal in a flash. They cook up fluffy and firm every time, and stay that way in all your favorite recipes. That’s why you’ll always find a bag (or two) in my pantry.
Right now, Ibotta users can take advantage of nice savings at your local Publix. Look for a super offer PLUS a bonus that will help you grab those tasty noodles for this or any of your favorite recipes! The offer will vary by account, but everyone will be able to score a super discount.
So load your offer and grab a few ingredients and you are on your way to serving up a great meal without a ton of time or effort.
While I like to make my own spiralized noodles, you can cut your prep time by purchasing pre-cut veggie at the store. With just a few ingredients you can have this soup on the table in under 30 minutes, making this the perfect meal for a busy weeknight!
- 8 oz No Yolks® Broad
- 6 cups sodium-reduced chicken broth
- 1½ cups shredded rotisserie chicken
- ½ tsp pepper
- 12 oz store-bought spiralized mixed veggie noodles
- 2 Tbsp finely chopped fresh parsley
- In large saucepan, combine chicken broth and 2 cups water; bring to boil. Stir in pasta and chicken. Season with pepper.
- Cook for 5 minutes. Stir in spiralized vegetables; cook for 3 to 5 minutes or until pasta and veggies are tender.
- Stir in parsley.
Whatever soups fuel you this time of year, No Yolks are the best way to add some next-level goodness to help you own the soup occasion. If you need some more inspiration, you can always find lots of incredible and diverse recipes over at the No Yolks Fall Recipe Page. Then head into Publix, grab some savings and put more bite in your bowl this season!