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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 183.6
  • Total Fat: 5.1 g
  • Cholesterol: 40.5 mg
  • Sodium: 149.0 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 10.8 g

View full nutritional breakdown of Ty's Chicken Veggie and Noodle Soup calories by ingredient
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Ty's Chicken Veggie and Noodle Soup

Submitted by: AWESOMEMAMA2012

Introduction

Great for a rainy day Great for a rainy day
Number of Servings: 6

Ingredients

    For a large quantity:

    6 Chicken Drumsticks (fresh or thawed is best and cooks faster)

    2 cups of Butternut Squash (chopped and cubed in medium pieces)

    1 large Sweet potato (chopped and cubed in medium pieces)

    2 cups of Celery (chopped and cubed in medium pieces)

    1.5 cubes of Knorr Chicken Boullion Cube

    8 cups of Water

    2 tsp italian herb seasoning

    1/2 tsp of Garlic powder

    1 tbsp of Extra Virgin Olive Oil

    2 cups of Egg Noodles, enriched

Tips

You can tweak this recipe to make it your own.

Feel free to add these to this meal:
Sliced 100% whole wheat mountain bread is a great side to this soup.
Add sliced avocados to your soup as a topping. it's delicious!
Add fresh shredded mozzarella cheese as a topping.


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Directions

- In a large pot, put the raw drumsticks and add all the water.
- Add the chicken bouillon, garlic powder, EVOO, and italian herb seasoning to the water and chicken.
- Cook uncovered pot in medium to high heat. Let it boil for 30-35 minutes or until the chicken is fully cooked and the meat is almost falling off the bone (tender).
- If water seems low, add another cup or 2.
- Add the vegetables and noodles and let them cook for the remainder of the time until desired tenderness.


Serving Size: about 6-8 bowls

Number of Servings: 6

Recipe submitted by SparkPeople user AWESOMEMAMA2012.






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