Gluten-free, vegetarian chicken noodle soup

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 699.2
  • Total Fat: 5.1 g
  • Cholesterol: 20.0 mg
  • Sodium: 7,938.6 mg
  • Total Carbs: 150.3 g
  • Dietary Fiber: 25.9 g
  • Protein: 21.9 g

View full nutritional breakdown of Gluten-free, vegetarian chicken noodle soup calories by ingredient
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Made without meat or wheat. Made without meat or wheat.
Number of Servings: 1


    Chicken Broth, 4 cup (8 fl oz)
    Celery, cooked, 3 stalks
    Carrots, cooked, 7 carrot
    Cooked Onion, 2 cup
    Zucchini, 1 cup, sliced
    Cabbage, fresh, 2 cup, chopped
    Brown Rice Pasta, 2 oz
    Vegetable Broth, 4 cup
    Thyme, Parsley, Bay leaf, Pepper, salt to taste


Add the zucchini and pasta at the very end as they cook fast and will get mushy. Add any other vegetables you want! To make it truly vegetarian, use only vegetable broth. I had the chicken stock, so I used it. You could probably cook it for less time, too and it would be just fine. Enjoy!


I added 2 large boxes of brother; sauteed half the onions, then added all the ingredients EXCEPT for the zucchini and pasta. Cooked the soup on high for 4 hours in my slow cooker. Then added the pasta and zucchini and cooked for about 30 min. Turned out great.

Serving Size: Made a HUGE batch of soup

Number of Servings: 1

Recipe submitted by SparkPeople user DAASOW.

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