Chicken Veggie Soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 15
Ingredients
Egg Noodles, enriched, 16 ozLow sodium chicken broth, 8.25 cupWater, 2 cupMixed Vegetables, frozen, 2 lb packageYellow Sweet Corn, Frozen, 2 cup kernels Chicken Breast, no skin, 1.5 breast, bone and skin removedParsley, Thyme, Pepper to taste
Directions
Season chicken w/ spices, bake until fully cooked. Keep broth. Cut chicken up into desired bite sizes. Into large pot, add all ingredients, including broth from cooked chicken. Heat on low setting until noodles and frozen veggies are cooked. Can combine all but chicken before hand to cook while chicken is cooking to save some time. Makes approx 15 1-cup servings. Freezes well.

Number of Servings: 15

Recipe submitted by SparkPeople user MRST06.

Servings Per Recipe: 15
Nutritional Info Amount Per Serving
  • Calories: 203.1
  • Total Fat: 2.1 g
  • Cholesterol: 41.0 mg
  • Sodium: 374.1 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 13.4 g

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