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

Introduction

Made without meat or wheat. Made without meat or wheat.

Minutes to Prepare: 20

Minutes to Cook: 240

Number of Servings: 1

Ingredients

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

Tips

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!

Directions

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.