Spicy Chicken Vegetable Soup
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 457.7
- Total Fat: 12.4 g
- Cholesterol: 43.8 mg
- Sodium: 735.2 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 16.3 g
- Protein: 37.7 g
View full nutritional breakdown of Spicy Chicken Vegetable Soup calories by ingredient
Number of Servings: 3
Ingredients
-
* Red Potato, 285 grams
* Yams, 1.5 cup, cubes
* Baby Carrots, raw, 20 large
* Olive Oil, 1 tbsp
* Egg Noodles, enriched, 1 cup
* Garlic, 6 clove
* Onions, raw, .5 medium (2-1/2" dia)
* 1 jalapeño pepper
* 1 tomato
* Vegetable Bouillon (1 cube)
* 3 cups of water
* 2 cups of green beans
* 1 cup of zucchini
* 2 cups of edamame shelled
* Seasonings that fit your taste (I use cumin and chili powder)
Directions
Start with oil in pan and add onion and garlic. After it has simmered for five minutes, add bouillon and two cups of water. Next add potatoes and yams with another cup of water. At this point you can also add your favorite seasonings. I like to add cumin and chili powder.
Then add carrots, edamame, and green beans with another cup of water. Finally add tomato and zucchini and allow to simmer for an hour. When vegetables are soft and soup is about ready to be served, add noodles and cook for additional 10 to 15 minutes until noodles are soft.
Please note: Add water as needed throughout the process. The soup should be easy to stir.
Then add carrots, edamame, and green beans with another cup of water. Finally add tomato and zucchini and allow to simmer for an hour. When vegetables are soft and soup is about ready to be served, add noodles and cook for additional 10 to 15 minutes until noodles are soft.
Please note: Add water as needed throughout the process. The soup should be easy to stir.