Julie's Chicken Noodle Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 257.5
- Total Fat: 6.4 g
- Cholesterol: 54.8 mg
- Sodium: 467.5 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 5.3 g
- Protein: 25.9 g
View full nutritional breakdown of Julie's Chicken Noodle Soup calories by ingredient
Introduction
simple chicken noodle soup with fresh veggies and minimal sodium but can be reduced by using low sodium Chicken Broth. I didn't have any in my pantry so I used Low Sodium bullion cubes. simple chicken noodle soup with fresh veggies and minimal sodium but can be reduced by using low sodium Chicken Broth. I didn't have any in my pantry so I used Low Sodium bullion cubes.Number of Servings: 6
Ingredients
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Chicken Breast, no skin, 20 ounces
Carrots, raw, 3 medium
Onions, raw, 1 cup, chopped
Mushrooms, fresh, 2 cup, pieces or slices
Pompeian OlivExtra-Canola & EVOO (1 tbsp), 2 serving
Wyler Reduced Sodium Chicken bullion cube, 4 serving
Water, tap, 6 cup (8 fl oz)
Ronzoni Smart Taste Spaghetti (2 oz), 2 serving
Zucchini, 4 cup, sliced
Directions
cut up onion, mushrooms, chicken, and carrots. Put in pot with olive oil and cook together on medium high heat. Add a couple of bullion cubes or chicken broth when chicken and veggies are almost cooked. Add any spices you'd like during this time.
When done, add water and pasta. When pasta looks halfway cooked, add the zucchini last.
Soup is complete when zucchini and pasta are cooked.
Serves 6-8
Number of Servings: 6
Recipe submitted by SparkPeople user MUSICLVR2675.
When done, add water and pasta. When pasta looks halfway cooked, add the zucchini last.
Soup is complete when zucchini and pasta are cooked.
Serves 6-8
Number of Servings: 6
Recipe submitted by SparkPeople user MUSICLVR2675.