Low Fat Chicken Vegetable Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
30 cups of tap water1 Whole Chicken, cut up into parts and skinned12 Chicken Bouillon Cubes2 Tbsps. Salt1.5 Tbsps. Black Pepper1 Tbsps. Garlic Powder15 Large Carrots Raw, peeled16 Medium Potatos Raw, peeled1 Large Stalk of Celery2 Large Onions Raw, first layer peeled1 Small Head of Cabbage, outer leaves removed2 ozs. Soup Noodles
Take large soup pot and fill with 30 cups of water. Add one whole chicken cut up into parts and skinned. Add 12 chicken bouillon cubes. Put on stove on high heat. Add 2 tbsps. salt, 1.5 tbsps. black pepper and 1 tbsp. garlic powder. Bring to a boil and then reduce to low. Cook for 2-2.5 hours.
Once chicken is done cooking remove from broth and place in strainer with bowl underneath. Let chicken cool. Peel and rinse carrots then cut into big chunks and place in broth. Peel and rinse potatos then cut into big chunks and place in broth. Rinse and cut celery in big chunks and place in broth. Remove first layer of two large onions then quarter them and place in broth. Rinse one small head of cabbage and remove outer leaves then quarter and place in broth. Cook for an hour on medium high heat.
After an hour of cooking, go in and peel the chicken off the bone that has been cooling in the strainer. Throw away all the bones, cartlidge, and any other gook you don't want in your soup. Cook for an additional hour at low to blend all the ingredients.
Soup makes 30 2 cup servings.
Number of Servings: 30
Recipe submitted by SparkPeople user TURTLE69.
Once chicken is done cooking remove from broth and place in strainer with bowl underneath. Let chicken cool. Peel and rinse carrots then cut into big chunks and place in broth. Peel and rinse potatos then cut into big chunks and place in broth. Rinse and cut celery in big chunks and place in broth. Remove first layer of two large onions then quarter them and place in broth. Rinse one small head of cabbage and remove outer leaves then quarter and place in broth. Cook for an hour on medium high heat.
After an hour of cooking, go in and peel the chicken off the bone that has been cooling in the strainer. Throw away all the bones, cartlidge, and any other gook you don't want in your soup. Cook for an additional hour at low to blend all the ingredients.
Soup makes 30 2 cup servings.
Number of Servings: 30
Recipe submitted by SparkPeople user TURTLE69.
Nutritional Info Amount Per Serving
- Calories: 131.0
- Total Fat: 0.6 g
- Cholesterol: 6.3 mg
- Sodium: 529.0 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 4.4 g
- Protein: 4.9 g
Member Reviews