Chicken Noodle & Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 127.7
  • Total Fat: 1.1 g
  • Cholesterol: 12.2 mg
  • Sodium: 519.3 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 9.2 g

View full nutritional breakdown of Chicken Noodle & Vegetable Soup calories by ingredient
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Modified Alphabet Chicken Soup from 1,001 Low-Fat Soups & Stews by Sue Spitler Modified Alphabet Chicken Soup from 1,001 Low-Fat Soups & Stews by Sue Spitler
Number of Servings: 6


    1 tsp, crumbled Bay Leaf
    0.12 tsp Celery seed
    1 tbsp Parsley, dried
    0.50 tsp Thyme, ground
    0.50 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
    2 cup, chopped Carrots, raw
    8 stalk, medium (7-1/2" - 8" long) Celery, raw
    1 medium (2-1/2" dia) Onions, raw
    3 medium Zucchini, baby
    12 cup (8 fl oz) Water, tap
    3 tsp Knorr Chicken Bouillon
    2 cup Mushrooms, cremini
    1 tbsp tamari sauce, organic low sodium
    4 cup Baby Spinach (raw)
    1.25 cup Catelli Smart White Pasta Bows + Fibre-85g


Makes 6 2-cup servings.


For the chicken breast, I2 chicken carcasses that I added to the water and simmered for an hour or so and then I pulled the meat off the bones and added it to the water.

Chop and add the onion, shredded carrots, celery, zucchini and mushrooms to the water. Simmer for about an hour.

Add the spices including the dried chicken bouillon and the pasta and cook until the pasta is done, about 8 to 10 minutes.

Add the baby spinach and simmer for about half an hour.

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