Ty's Chicken Veggie and Noodle Soup
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 183.6
- Total Fat: 5.1 g
- Cholesterol: 40.5 mg
- Sodium: 149.0 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 3.7 g
- Protein: 10.8 g
IntroductionGreat for a rainy day Great for a rainy day
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.
- 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.