Vegetable Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 275.8
  • Total Fat: 6.0 g
  • Cholesterol: 16.4 mg
  • Sodium: 696.6 mg
  • Total Carbs: 44.0 g
  • Dietary Fiber: 9.0 g
  • Protein: 16.5 g

View full nutritional breakdown of Vegetable Chicken Soup calories by ingredient
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Number of Servings: 6


    48 oz. light fat free chicken broth
    6 oz. diced cooked chicken breast
    1 can diced tomatoes, no salt added
    1 small can yellow corn
    1 cup red kidney beans (canned)
    1.5 cups chopped carrot
    1 cup chopped celery
    1 cup chopped onion
    2 Tb. olive oil
    8 oz. dried whole wheat egg noodles, cooked for 6 minutes in boiling unsalted water.


In medium sauce pan, boil egg noodles, drain and set aside.
Saute carrot, onion, and celery in olive oil in large soup pot, until slightly tender (about 5 minutes).
Add tomatoes and chicken broth and bring to a boil. Lower heat and simmer for 15 minutes until all vegetables are tender.
Add beans, corn, and chicken and simmer on low heat until heated through.

Number of Servings: 6

Recipe submitted by SparkPeople user MEL122769.

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