Chicken Veggie Soup

Chicken Veggie Soup
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 203.1
  • Total Fat: 2.1 g
  • Cholesterol: 41.0 mg
  • Sodium: 374.1 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 13.4 g

View full nutritional breakdown of Chicken Veggie Soup calories by ingredient


Introduction

Vegetable soup made with chicken, and mixed veggies. Lots of veggies- corn, green beans, carrots & peas. Vegetable soup made with chicken, and mixed veggies. Lots of veggies- corn, green beans, carrots & peas.
Number of Servings: 15

Ingredients

    Egg Noodles, enriched, 16 oz
    Low sodium chicken broth, 8.25 cup
    Water, 2 cup
    Mixed Vegetables, frozen, 2 lb package
    Yellow Sweet Corn, Frozen, 2 cup kernels Chicken Breast, no skin, 1.5 breast, bone and skin removed
    Parsley, Thyme, Pepper to taste

Directions

Season chicken w/ spices, bake until fully cooked. Keep broth. Cut chicken up into desired bite sizes. Into large pot, add all ingredients, including broth from cooked chicken. Heat on low setting until noodles and frozen veggies are cooked. Can combine all but chicken before hand to cook while chicken is cooking to save some time. Makes approx 15 1-cup servings. Freezes well.

Number of Servings: 15

Recipe submitted by SparkPeople user MRST06.