Saturday Chicken Noodle Soup (with Vegetables and Butter Beans)

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 236.5
  • Total Fat: 2.2 g
  • Cholesterol: 36.1 mg
  • Sodium: 1,207.2 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 6.4 g
  • Protein: 18.0 g

View full nutritional breakdown of Saturday Chicken Noodle Soup (with Vegetables and Butter Beans) calories by ingredient


Introduction

Chicken Noodle Soup with Vegetables and Butter Beans. Fewer noodles means fewer carbs and fewer calories.
 Chicken Noodle Soup with Vegetables and Butter Beans. Fewer noodles means fewer carbs and fewer calories.
Number of Servings: 12

Ingredients

    2 - Chicken Breasts (cooked), no skin, roasted
    1 - Baked Potato
    1 cup - Spaetzle, Deutsche Kuche (dry)
    2 lbs - Pictsweet Mixed Vegetable-Frozen
    2 cans - Bush's Butter Beans
    8 cups - Chicken Broth
    1 tsp - Salt
    1 tsp - Black Pepper
    1 dash - Garlic Powder
    1 dash - Onion Salt

Tips

Serve alone or with crackers, etc..


Directions

I started with leftover roast chicken, a potato, and the juices (the source of some of the broth).

I put the butter beans in a big crockpot with the broth. Cut up and added the chicken and baked potato.

Then I boiled water with a couple bullion cubes (the source of the rest of the broth). Once the water boiled, I added the spaetzle and boiled per the directions. At this point I added the frozen mixed vegetables, and brought it back to a boil.

I added the noodles and vegetables to the crockpot, stirred in the seasonings, and slow cooked it for 4 hours.



Serving Size: Makes a full crockpot (I estimate 12 bowls).

Number of Servings: 12

Recipe submitted by SparkPeople user TWALLERSTEDT.