Saturday Chicken Noodle Soup (with Vegetables and Butter Beans)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 - Chicken Breasts (cooked), no skin, roasted1 - Baked Potato1 cup - Spaetzle, Deutsche Kuche (dry)2 lbs - Pictsweet Mixed Vegetable-Frozen2 cans - Bush's Butter Beans8 cups - Chicken Broth1 tsp - Salt1 tsp - Black Pepper1 dash - Garlic Powder1 dash - Onion Salt
I started with leftover roast chicken, a potato, and the juices (the source of some of the broth).
I put the butter beans in a big crockpot with the broth. Cut up and added the chicken and baked potato.
Then I boiled water with a couple bullion cubes (the source of the rest of the broth). Once the water boiled, I added the spaetzle and boiled per the directions. At this point I added the frozen mixed vegetables, and brought it back to a boil.
I added the noodles and vegetables to the crockpot, stirred in the seasonings, and slow cooked it for 4 hours.
Serving Size: Makes a full crockpot (I estimate 12 bowls).
Number of Servings: 12
Recipe submitted by SparkPeople user TWALLERSTEDT.
I put the butter beans in a big crockpot with the broth. Cut up and added the chicken and baked potato.
Then I boiled water with a couple bullion cubes (the source of the rest of the broth). Once the water boiled, I added the spaetzle and boiled per the directions. At this point I added the frozen mixed vegetables, and brought it back to a boil.
I added the noodles and vegetables to the crockpot, stirred in the seasonings, and slow cooked it for 4 hours.
Serving Size: Makes a full crockpot (I estimate 12 bowls).
Number of Servings: 12
Recipe submitted by SparkPeople user TWALLERSTEDT.
Nutritional Info Amount Per Serving
- Calories: 236.5
- Total Fat: 2.2 g
- Cholesterol: 36.1 mg
- Sodium: 1,207.2 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 6.4 g
- Protein: 18.0 g
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