Hearty chicken noodle soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
3.0 thigh, bone and skin removed Chicken Thigh3.0 drumstick, bone and skin removed Chicken Drumstick16.0 oz Egg Noodles, enriched3.0 medium (2-1/4" to 3-1/4" dia.) Potato, raw0.5 cup, chopped Onions, raw1.0 strip (4" long) Celery, raw3.0 large (7-1/4" to 8-1/2" long) Carrots, raw32 oz Green Giant Cut Green Beans, can1.0 cup Yellow Sweet Corn, Canned16.0 cup (8 fl oz) Chicken Broth8.0 tbsp Argo 100% Pure Corn Starch16.0 oz 365 Organic Almond Milk Unsweetened
Boil 3 leg quarters and, debone. Place vegetables in pot with chicken broth (add water if necessary)
Boil for 15 to 20 minutes or until vegetables are crisp tender
Add noodles (add water if necessary)
Boil an additional 15 to 20 minutes or until noodles are done. Mix 1/4 to 1/2 cup cornstarch in almond milk. Add to soup stir until thickened.
(Should take about 2-3 minutes)
Seasoning with favorite seasoning and serve
Serving Size: Makes 32 1 cup servings
Number of Servings: 32.0
Recipe submitted by SparkPeople user JNGCGW101.
Serving Size: Makes 32 1 cup servings
Number of Servings: 32.0
Recipe submitted by SparkPeople user JNGCGW101.
Nutritional Info Amount Per Serving
- Calories: 110.6
- Total Fat: 1.6 g
- Cholesterol: 25.9 mg
- Sodium: 603.9 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 1.5 g
- Protein: 5.8 g