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Vegetable Chicken Noodle Soup

  • Prep Time -
  • Cook Time -
  • Serves 4

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1. Ingredients

  1. 1/2 tablespoon olive oil
  2. 1 chopped onion (optional)
  3. 2 cloves garlic, minced (optional)
  4. 1 cup chopped celery
  5. 1/2 cup chopped red bell pepper (optional)
  6. 2 quarts water
  7. 2 cups chopped carrots
  8. 4 chicken bouillon cubes
  9. 1/2 teaspoon thyme
  10. 1/2 teaspoon salt
  11. 2 cups uncooked, large egg noodles
  12. 2 cups diced cooked chicken breasts
  13. 2 cups frozen green petite peas
  14. 2 tablespoons cornstarch

Nutrition Info

Per Serving

  • Calories: 360 kcal
  • Carbohydrates: 42 g
  • Dietary Fiber: 8 g
  • Fat: 8 g
  • Protein: 28 g
  • Sugars: 12 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions

  1. In a large pot, over medium-high heat, add olive oil. Saute onion (optional), garlic (optional), and celery for 2 minutes.
  2. Add red bell pepper (optional), water, carrots, chicken bouillon cubes, thyme, and salt. Bring to a boil.
  3. Add egg noodles. Cook 8 minutes until noodles are tender.
  4. Add diced cooked chicken and peas. Simmer for 10 minutes.
  5. Mix cornstarch with 2 tbsp water and stir into soup. Simmer for 5 to 10 more minutes.

Yield: 4 servings

3. Still Hungry?

Notes:

Ingredients listed as optional may be GERD triggers.

Nutrition

Total calories: 336

Protein: 26 g

Carbohydrates: 39 g

Fat: 8 g

Calories from fat: 21%

Cholesterol: 73 mg

Sodium: 1424 mg

Fiber: 6 g

Saturated fat: 2 g

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  • Great!

    stephaniemichelle_5555 - January 10, 2008 02:00:48 PM PST
    Loved this soup. very flavorful!

    Was this review helpful to you? Yes - No Report Abuse

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