Gluten-free, vegetarian chicken noodle soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Chicken Broth, 4 cup (8 fl oz) Celery, cooked, 3 stalks Carrots, cooked, 7 carrot Cooked Onion, 2 cup Zucchini, 1 cup, sliced Cabbage, fresh, 2 cup, chopped Brown Rice Pasta, 2 ozVegetable Broth, 4 cupThyme, Parsley, Bay leaf, Pepper, salt to taste
I added 2 large boxes of brother; sauteed half the onions, then added all the ingredients EXCEPT for the zucchini and pasta. Cooked the soup on high for 4 hours in my slow cooker. Then added the pasta and zucchini and cooked for about 30 min. Turned out great.
Serving Size: Made a HUGE batch of soup
Number of Servings: 1
Recipe submitted by SparkPeople user DAASOW.
Serving Size: Made a HUGE batch of soup
Number of Servings: 1
Recipe submitted by SparkPeople user DAASOW.
Nutritional Info Amount Per Serving
- Calories: 699.2
- Total Fat: 5.1 g
- Cholesterol: 20.0 mg
- Sodium: 7,938.6 mg
- Total Carbs: 150.3 g
- Dietary Fiber: 25.9 g
- Protein: 21.9 g