Chicken Broth Veggie Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 57.5
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 508.8 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.8 g
- Protein: 2.5 g
View full nutritional breakdown of Chicken Broth Veggie Soup calories by ingredient
Introduction
You can add chicken to this according to my needs for the day. This recipe can easily be cut in half. You can add chicken to this according to my needs for the day. This recipe can easily be cut in half.Number of Servings: 12
Ingredients
-
2 Large cans Swanson's Chicken Broth
3 Cups Baby Carrots (about 16oz)
4 Med. Stocks Celery
1 cup Cabbage or Broccoli
1 clove Garlic Minced
2 Tbsp. Dehydrated Onion Flakes
1 Tsp. Basil
1 /2Tsp. Oregano
4oz No Yolk Broad Noodles
Directions
Pour broth into a 4 quart pan. Let it heat while you prepare the vegetables. Rinse carrots and cut into bite size pieces, then add to the broth. Next do the same with the celery and cabbage. Peal and mince garlic and add to the broth. Now add the onion and spices.
When the carrots are tender crisp add the noodles and cook about 10 mor min.Soup is ready to serve when the noodles are tender.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user .
When the carrots are tender crisp add the noodles and cook about 10 mor min.Soup is ready to serve when the noodles are tender.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user .