SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 388.7
  • Total Fat: 7.0 g
  • Cholesterol: 41.1 mg
  • Sodium: 203.6 mg
  • Total Carbs: 52.9 g
  • Dietary Fiber: 7.4 g
  • Protein: 28.0 g

View full nutritional breakdown of Homemade Chicken Noodle Vegetable Soup calories by ingredient
Report Inappropriate Recipe

Homemade Chicken Noodle Vegetable Soup

Submitted by: LEAKAY59

Introduction

My throat kept getting scratchier all day, and a coworker was downing her canned chicken noodle soup for lunch today for HER cold, but DH and I are trying to get a grip on sodium, and we love our veggies, so this is my recipe. My throat kept getting scratchier all day, and a coworker was downing her canned chicken noodle soup for lunch today for HER cold, but DH and I are trying to get a grip on sodium, and we love our veggies, so this is my recipe.
Number of Servings: 4

Ingredients

    10 ounces Skinless boneless chicken breast, cut bite size
    1.5 tbsp Olive oil
    1 Shallot chopped
    2 Large stalks of celery, chopped
    12 Baby carrots
    Broccoli flowerets, fresh, quantity to taste
    Cauliflower, fresh, quantity to taste
    1 tbsp Poultry seasoning
    1 tbsp Sage
    1 dash Salt
    6 cups water
    8 oz No Yolks egg noodles

Directions

Sorry, but you really can't make good chicken noodle soup without letting it simmer a while!

Lightly brown chicken chunks in oil heated in your soup kettle. Add veggies, stirring between additions. I chopped the next veggie while the previous was starting to heat up, just to save some time. When all the veggies are in, add the seasonings, stir until fragrant - less than a minute. Add water, stir well. Bring to a boil then reduce to simmer. Simmer an hour and a half or two hours. (If you're really in a hurry, use a high simmer until the carrots are done). Add the egg noodles and cook according to package directions, finally adding the reserved broccoli the last five minutes, to provide some light crunch. Serve with Italian bread and low fat margarine, or saltines if you must! (not counted in the calories)

Number of Servings: 4

Recipe submitted by SparkPeople user LEAKAY59.





TAGS:  Poultry | Soup | Poultry Soup |

Great Stories from around the Web


Rate This Recipe