Vegetable Chicken Noodle Soup
- Prep Time -
- Cook Time -
- Serves 4
1. Ingredients
- 1/2 tablespoon olive oil
- 1 chopped onion (optional)
- 2 cloves garlic, minced (optional)
- 1 cup chopped celery
- 1/2 cup chopped red bell pepper (optional)
- 2 quarts water
- 2 cups chopped carrots
- 4 chicken bouillon cubes
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 2 cups uncooked, large egg noodles
- 2 cups diced cooked chicken breasts
- 2 cups frozen green petite peas
- 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
- In a large pot, over medium-high heat, add olive oil. Saute onion (optional), garlic (optional), and celery for 2 minutes.
- Add red bell pepper (optional), water, carrots, chicken bouillon cubes, thyme, and salt. Bring to a boil.
- Add egg noodles. Cook 8 minutes until noodles are tender.
- Add diced cooked chicken and peas. Simmer for 10 minutes.
- 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 PSTLoved this soup. very flavorful!
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