Vegetable Medley Chicken Noodle Soup
Warm and savory, this soup hits the spot on a cold winter’s day. You can substitute bow tie pasta for the egg noodles in this recipe.
- 1 lb boned and skinned chicken breasts, cut into 1-inch (2.5cm) pieces
- 2 tsp vegetable oil
- 1 cup onion, chopped
- 1 cup red bell pepper, chopped
- 2 cloves garlic, minced
- 8 cups water
- 2 Tbs chicken bouillon granules
- 1/2 tsp pepper
- 2 whole bay leaves
- 4 oz egg noodles, cholesterol free, uncooked
- 2 cups frozen mixed vegetables
- In a large Dutch oven or soup pot, sauté chicken pieces in oil over medium heat until pinkness is gone and chicken is opaque.
- Add onion, red pepper, and garlic to chicken, sauté about 2 minutes.
- Add water, bouillon, pepper, and bay leaves.
- Bring to a boil, cover and simmer for 5 minutes.
- Stir in noodles and frozen vegetables and cook for 10–15 minutes uncovered until noodles are tender. Remove bay leaves before serving.
Note: Prepare bay leaves for cooking by breaking them in half and placing them in a tea ball. Toss the tea ball into the soup pot. You can easily find the tea ball when it’s time to remove the bay leaves.
Calories from Fat 46 (16%)
(8%)Total Fat 5g
(4%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrate 38g
(30%)Dietary Fiber 8g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.