Chicken Noodle and Vegetable Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 217.0
  • Total Fat: 3.9 g
  • Cholesterol: 71.6 mg
  • Sodium: 151.4 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 3.7 g
  • Protein: 20.8 g

View full nutritional breakdown of Chicken Noodle and Vegetable Soup calories by ingredient


Introduction

Fast and easy, chicken soup. Grandma's recipe with whole wheat fusilli noodles instead of egg noodles. Good for Diabetic Diets. Low Glycemic Index. Fast and easy, chicken soup. Grandma's recipe with whole wheat fusilli noodles instead of egg noodles. Good for Diabetic Diets. Low Glycemic Index.
Number of Servings: 4

Ingredients

    5 chicken thighs, no bone or skin
    2 large carrots, peeled and cut into slices
    2 stalks celery, sliced thin
    1 medium onion, peeled and diced
    1 1/2 C whole wheat fusilli pasta
    4 tsp chicken broth granules, low sodium, more or less to taste
    6 cups water

Directions

In a large pot bring 6 cups of water to boil. Add chicken thighs and simmer for 10 minutes. Peel and slice 2 large carrots. Slice celery, Peel and dice onion.

Take chicken out and cut into pieces. Place vegetables and chicken into pot. Simmer for 10 minutes, add pasta and chicken granutes. Add 1-2 cups more water if needed. Simmer soup for 20 minutes. Serve hot.

Makes 4 1 1/2 Cup Servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANNIECOX.