Ty's Chicken Veggie and Noodle Soup

For a large quantity:

6 Chicken Drumsticks (fresh or thawed is best and cooks faster)

2 cups of Butternut Squash (chopped and cubed in medium pieces)

1 large Sweet potato (chopped and cubed in medium pieces)

2 cups of Celery (chopped and cubed in medium pieces)

1.5 cubes of Knorr Chicken Boullion Cube

8 cups of Water

2 tsp italian herb seasoning

1/2 tsp of Garlic powder

1 tbsp of Extra Virgin Olive Oil

2 cups of Egg Noodles, enriched

You can tweak this recipe to make it your own.

Feel free to add these to this meal:
Sliced 100% whole wheat mountain bread is a great side to this soup.
Add sliced avocados to your soup as a topping. it's delicious!
Add fresh shredded mozzarella cheese as a topping.

- In a large pot, put the raw drumsticks and add all the water.
- Add the chicken bouillon, garlic powder, EVOO, and italian herb seasoning to the water and chicken.
- Cook uncovered pot in medium to high heat. Let it boil for 30-35 minutes or until the chicken is fully cooked and the meat is almost falling off the bone (tender).
- If water seems low, add another cup or 2.
- Add the vegetables and noodles and let them cook for the remainder of the time until desired tenderness.


Serving Size: about 6-8 bowls

Number of Servings: 6

Recipe submitted by SparkPeople user AWESOMEMAMA2012.