Homemade Chicken Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 cup uncooked Egg Noodles, enriched15 Baby Carrots, raw, chopped1.0 cup Yellow Sweet Corn, Canned1.0 cup Peas, canned2.0 breast, bone and skin removed Chicken Breast (cooked), no skin6.0 cups Chicken Broth 2.0 cups Water, tap0.25 cup Butter, salted1.5 tsp Salt1.0 tsp Pepper, black1.0 tsp Onion powder1.0 Tbs Olive Oil
Heat 1 Tbs olive oil in a fry pan on medium heat. Add Chicken (I used chicken breast I had frozen) and cook through. While chicken is cooking, melt butter in large saucepan on medium heat. Once melted, add sliced carrots and salt, pepper, and onion salt (I wouldn't have used onion salt if I had added an onion, but I didn't have one). Cook carrots until fragrant. Add Chicken broth. Cut chicken into pieces, or shred it if desired (it's ok if the chicken is not 100% cooked through, it will cook in broth some more). Add Water, corn, and peas. Heat mixture until boiling. Add uncooked egg noodles. Once egg noodles are soft, the soup is done! There you have it! Delicious and simple homemade Chicken Noodle Soup!
Serving Size: Makes 8 Servings (at least)
Number of Servings: 8.0
Recipe submitted by SparkPeople user ALICIAPATRIE.
Serving Size: Makes 8 Servings (at least)
Number of Servings: 8.0
Recipe submitted by SparkPeople user ALICIAPATRIE.
Nutritional Info Amount Per Serving
- Calories: 207.6
- Total Fat: 8.7 g
- Cholesterol: 58.8 mg
- Sodium: 1,737.7 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 2.1 g
- Protein: 17.2 g
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