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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 249.6
  • Total Fat: 3.5 g
  • Cholesterol: 52.5 mg
  • Sodium: 534.0 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 4.1 g
  • Protein: 25.6 g

View full nutritional breakdown of Chicken Noodle Soup calories by ingredient
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Chicken Noodle Soup

Submitted by: BETHJ423

Introduction

I came up with this soup one weekend when my son was sick. Although we weren't sure if it was mononucleousis (we hadn't had the blood test results back yet), the poor boy hadn't eaten for almost a week and was so hungry. Sadly, he couldn't keep much down.
Keeping my fingers crossed that this helps... my poor baby
I came up with this soup one weekend when my son was sick. Although we weren't sure if it was mononucleousis (we hadn't had the blood test results back yet), the poor boy hadn't eaten for almost a week and was so hungry. Sadly, he couldn't keep much down.
Keeping my fingers crossed that this helps... my poor baby

Number of Servings: 6

Ingredients

    900 ml Vegetable Broth
    1 14oz tin Navy Beans (no salt added)
    1 stalk celery
    1/2 cup Onions - chopped
    3 small garlic cloves
    1 tsp Cumin (ground)
    1 tsp Coriander (ground)
    1/4 tsp black pepper
    1 1/2 tsp dried parsley
    1/2 tsp Mrs Dash (original)
    6 cups Water
    3 cups cubed meat from Roasting Chicken
    170 grams Whole Wheat Rotini

Directions

I use one of the Rotisserie Chickens that you can usually find pre-cooked in your grocery store deli. Soup cooks faster, and the roasting adds some nice flavour. You could certainly use a whole raw chicken, but please remember that you have to cook it longer to ensure there is no pink inside.

Chop onion, 1/2 of the carrot and 1/2 of the celery. Place in large pot with vegetable broth, water and whole chicken (remove skin prior to placing in pot). Add spices and bring to boil. Once brought to a boil, reduce heat and simmer for 1 hour.

Strain broth from chicken and cooked vegetables, set aside to cool in order to skim fat from the top. Remove chicken from bones, and chop into bite size pieces. Separate cooked veggies and place in blender with a bit of water and puree (my son doesn't like veggies so this helps to "hide" them). Once blended, place back into stock pot along with broth that has had the fat skimmed from it. Pour in rinsed beans, along with the remaining chopped carrot, celery and onion, that has not been cooked yet. Add pasta, bring to boil and cook until al dente (veggies should be cooked by now also). Add chopped chicken back into the pot and stir for a few minutes before serving to heat through.

all spices are just approximate - if you like more, please add more. Also avoid adding salt, use Mrs Dash instead

Number of Servings: 6

Recipe submitted by SparkPeople user BETHJ423.






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