Sidney's homemade chicken/veg soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 small skinless, boneless chicken breast (precooked)1 cup chopped carrots1 large diced potato1 medium diced sweet potato1/2 chopped onion2 stalks diced celery1 can beans (I use black beans)2 cups pasta (noodles or your choice)4 cs. (1 quart) low fat chicken brothI add a couple dashes of Worcestershire for added flavor.
Chop (peel if necessary) all vegetables
Saute chicken lightly in 1 T olive oil add onion and continue to saute until soft. Add additional vegetables, saute for 15 minutes. Add 4 c chicken low fat chicken broth. Bring to boil. Simmer for 35 minutes. Add 2 c egg noddles (or pasta of your choice). Simmer 10-15 minutes. Enoy
Serving Size: 2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user WALKINGMUSIC.
Saute chicken lightly in 1 T olive oil add onion and continue to saute until soft. Add additional vegetables, saute for 15 minutes. Add 4 c chicken low fat chicken broth. Bring to boil. Simmer for 35 minutes. Add 2 c egg noddles (or pasta of your choice). Simmer 10-15 minutes. Enoy
Serving Size: 2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user WALKINGMUSIC.
Nutritional Info Amount Per Serving
- Calories: 218.3
- Total Fat: 1.1 g
- Cholesterol: 26.2 mg
- Sodium: 705.0 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 7.8 g
- Protein: 12.9 g
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