Chicken Vegetable w/Egg Noodles

Name: Chicken Vegetable w/Egg Noodles Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 12
Ingredients: Egg Noodles (use whole wheat unenriched noodles for a healthier twist) (4 cups); Swanson Chicken Broth 99% Fat Free (4 cups); Celery diced (1/2 cup); Beans pinto (2 cups); Dark Red Kidney Beans (1 cup); Canned Chicken (2 cans 10.75 oz)

(1)

Number of Servings: 12

Ingredients

Egg Noodles (use whole wheat unenriched noodles for a healthier twist) (4 cups)Swanson Chicken Broth 99% Fat Free, (4 cups) Celery, diced (1/2 cup)Beans, pinto, (2 cups)Dark Red Kidney Beans (1 cup)Canned Chicken (2 cans 10.75 oz)

Directions

Cook the egg noodles according to the directions on the package. While the water is heating and the noodles cooking, pour the chicken broth into a large pan. Add all the vegetables and chicken and bring to a slow boil. When the noodles are ready (appx 6-8 minutes), serve in a bowl. Scoop the desired amount of the vegetable/chicken mixture on top (more juice if you like it more like a soup, less if you like it more casserole like). Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user PIXIE2333.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 169.6
Total Fat: 2.5 g
Cholesterol: 23.6 mg
Sodium: 493.7 mg
Total Carbs: 28.2 g
Dietary Fiber: 4.9 g
Protein: 9.0 g

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