Chicken Veggie Noodle Soup

Chicken Veggie Noodle Soup
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 201.2
  • Total Fat: 4.2 g
  • Cholesterol: 25.0 mg
  • Sodium: 705.1 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 4.1 g
  • Protein: 13.7 g

View full nutritional breakdown of Chicken Veggie Noodle Soup calories by ingredient


Introduction

This is the perfect meal to make when you want something warm to eat, or someone is sick. It is a great boost of veggies, protein and fiber. And, it is delicious. The dish makes 12 one cup servings; enough to feed 6 adults. You could cut the recipe in half for a small family. This is the perfect meal to make when you want something warm to eat, or someone is sick. It is a great boost of veggies, protein and fiber. And, it is delicious. The dish makes 12 one cup servings; enough to feed 6 adults. You could cut the recipe in half for a small family.
Number of Servings: 12

Ingredients

    1 package (12 Oz) Ronzoni Healthy Harvest 100% Whole Grain Extra Wide Noodles

    2 boxes (48 Oz each) Swansons Natural Goodness Chicken Broth 100% fat free, 33% less sodium

    1/2 Harvest land roasted chicken (or any other rotisserie chicken) - shredded or cut into pieces

    10 baby carrots cut in half

    2 Yams - remove skin and cut into big cubes

    2 summer squash - cut into big cubes

    2 Zucchini - cut into big cubes

    3 celery stalks - cut into big pieces

    season to taste with Mrs. Dash Salt Free Seasoning and Black Pepper

Directions

Add chicken broth to large pot and set to boil.

Cut up all the veggies and chicken and add to the boiling chicken broth. Let it cook for about 20 minutes, long enough for the veggies to be tender.

Add the noodles to the boiling soup and cook for 7 minutes.

Season to taste.



Serving Size: Makes 12 one cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user JRAGER44.