Garden Vegetable Chicken Noodle Soup

Soup Pop



4 oz. chicken breast ($0.67) or leftover chicken

2 oz. dry macaroni pasta ($0.16)

1 ea. Soup Pop Garden Vegetable Soup ($2.99)

Total cost: $3.83


A Soup Pop Garden Vegetable twist to the classic chicken noodle soup. A great way of using up leftover chicken in a quick and easy meal.



  1. Cook pasta according to instructions on the box. Drain and set aside.
  2. (Raw) Slice chicken into 1-inch thick strips. Heat saucepan on medium-high. Add chicken to pan and sear on all sides, 2 min per side. Remove chicken, cut into cubes, and return to pan.
    (Cooked) Cut chicken into cubes. Heat saucepan on medium-high and add chicken to pan, stir 1 min.
  3. Add 10 oz. of water to pan. Scrape bottom of pan with wooden spoon to pick up the tasty bits.
  4. Empty contents of one Soup Pop Garden Vegetable Soup into the pan. Reduce heat to medium and simmer 3-4 min.
  5. Stir in cooked pasta. Simmer additional 1 min. Transfer soup to a bowl.


Did you make this recipe or got great ideas of making your own Chicken Noodle Soup Soup with Soup Pop? Share your twist, comments, and thoughts below!

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