Chicken Noodle Stew

Chicken Thighs, 2 lbs (approx), cut in bite-size pieces
1 cup, chopped Onions, raw (one large onion)
14 gram(s) Avocado Oil - Chosen Foods - 1 TBSP
3 large (7-1/4" to 8-1/2" long) Carrots, raw
1 Red Bell Pepper, chopped
1 cup, diced Celery, raw
1 lb cubed Butternut Squash
1 lb Zucchini, chopped
Pacific Natural Foods Organic Low Sodium Chicken Broth, 2 quarts
1 bay leaf
1 cup kernels Yellow Sweet Corn, Frozen
1 cup Cut Green Beans, Frozen
1 cup Frozen Chopped Spinach
1 can Low Sodium Black Beans
1 can Hunts low sodium diced tomatoes
3 oz (1/2 package) Whole Wheat Wide Noodles

You can thin this with additional broth. The broth used in my recipe was only 10 mg of sodium per cup, but I didn't want to add a new food item to the data base so the one I chose for the nutrition information was 70 mg sodium per cup. So there is probably less sodium than what is listed.

Saute the onion in the oil; add the chopped chicken. When the chicken is no longer pink, add the chopped celery, peppers, and carrots. Saute for a few minutes, then add the butternut squash and 1 quart of broth and bring to a boil. Simmer 20 minutes. Add another quart of broth, a bay leaf, and the chopped zucchini, bring to a boil, simmer 10 minutes. Add the last quart of broth, the black beans (drained & rinsed), the diced tomatoes, frozen corn, frozen green beans, and frozen spinach. Bring the pot to a rolling boil and add the noodles; boil for 7 minutes. This is a broth soup, but it's really thick with vegetables and noodles. If you want more broth as your soup base, cook the noodles separately and add after - but the pasta really does add nice flavor when it cooks in the broth.

Serving Size: 2 cups - it's a main dish meal