Juniper's chicken noodle soup IX
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 225.3
- Total Fat: 8.6 g
- Cholesterol: 26.3 mg
- Sodium: 815.3 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 4.1 g
- Protein: 14.4 g
View full nutritional breakdown of Juniper's chicken noodle soup IX calories by ingredient
Introduction
i make this soup on sundays and take it to work with me every day. i don't have to worry about what to pack. i just pull it out of the fridge and grab a spoon. i make this soup on sundays and take it to work with me every day. i don't have to worry about what to pack. i just pull it out of the fridge and grab a spoon.Number of Servings: 5
Ingredients
-
2T olive oil
8-10 oz of chicken breast, cut up small
2 T chopped garlic, i use jarred
1 small onion, i like red
3-4 stalks of celery, diced
1 medium zucchini, diced
1 cup chopped asparagus, grab a bunch and chop off the tops to use.
1-2 large carrots, however you want to cut it, but steam them in a microwave bag.
1 serving of pasta of your choice, i use pasta that has omegas and fiber.
10 c. of low sodium chicken broth, i like trader joe's best.
Directions
this makes 5 servings:
put oil, garlic, onions, celery, zucchini, and chicken in a skillet to cook. you want the veggies to get softer. add asparagus to skillet about 5 minutes before you put all the ingredients into the soup pot (it doesn't take as long to cook). in a soup pot place broth and steamed carrots. when everything in the skillet is blanched, not soggy and super soft or you will lose all the vitamins from the veggies, place skillet contents into the soup pot. when it boils, add pasta. cook on low for about 8-10 minutes or until the pasta is al dente (you know, not so cooked it turns to mush).
let it cool and scoop into 5 quart containers with a 1 cup measure. use any extra time to cut extra veggies to use in dinners during the week. you know you'll put them in if they are already cut up.
Number of Servings: 5
Recipe submitted by SparkPeople user JUNIPER23.
put oil, garlic, onions, celery, zucchini, and chicken in a skillet to cook. you want the veggies to get softer. add asparagus to skillet about 5 minutes before you put all the ingredients into the soup pot (it doesn't take as long to cook). in a soup pot place broth and steamed carrots. when everything in the skillet is blanched, not soggy and super soft or you will lose all the vitamins from the veggies, place skillet contents into the soup pot. when it boils, add pasta. cook on low for about 8-10 minutes or until the pasta is al dente (you know, not so cooked it turns to mush).
let it cool and scoop into 5 quart containers with a 1 cup measure. use any extra time to cut extra veggies to use in dinners during the week. you know you'll put them in if they are already cut up.
Number of Servings: 5
Recipe submitted by SparkPeople user JUNIPER23.