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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 240.4
  • Total Fat: 5.1 g
  • Cholesterol: 80.7 mg
  • Sodium: 842.0 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 23.1 g

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

Submitted by: TRUEBLU4YOU

Introduction

Gluten free pasta, lots of veggies, some hot spices and nice juicy dark meat chicken with the skin and bones removed. Low sodium as well, for soup. :-) Gluten free pasta, lots of veggies, some hot spices and nice juicy dark meat chicken with the skin and bones removed. Low sodium as well, for soup. :-)
Number of Servings: 9

Ingredients

    Chicken Thigh, 875 grams
    *Brown Rice Pasta Uncooked - Tinkyada, 6 oz
    Okra, 420 grams
    Baby Carrots, raw, 420 grams
    Celery, raw, 260 grams
    Stewed Tomatoes, 410 grams
    *Lawry's Minced Onion (dried), 6 tsp
    Serrano Peppers, 20 grams
    *Better than Boullion Chicken Base, 7 tsp
    Water, tap, 60 fl oz
    Allspice, pepper, cumin (add "to taste")

Directions

Boil the chicken with the bone and skin still on it in some of the water and some of the spices (Approximately 1300g with bones and skin should yield about 875g of boneless/skinless dark meat when done.) When chicken is cooked, take it out and put all veggies and remaining spices and water in. While the veggies are cooking, cut the meat into tiny bite size pieces. After about 20 min of the veggies cooking add the chicken back in. While that mix is cooking, boil water in a separate pot to cook the pasta. When the water starts boiling, put the pasta in and cook for 2 minutes... then turn the heat off, cover and let sit for 20-30 minutes. Once the pasta is done, add it to the soup mix and continue to cook soup for an additional 20-30 minutes.

Makes approximately 9 servings, 450g each


Number of Servings: 9

Recipe submitted by SparkPeople user TRUEBLU4YOU.






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