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  • Chicken Vegetable Soup With Noodles

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    Chicken Vegetable Soup With Noodles
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 tsp Extra virgin olive oil *Note
    • 1 1/2 c. Carrots Sliced(3 Med)
    • 1 2/3 c. Zucchini Quartered Lengthwise Sliced, (2 Med)
    • 1/2 c. Onion Minced, (1 Med)
    • 1/2 c. Minced Celery **Note
    • 3 x Skinless Boneless Chicken Breast Halves Cut In Thin Bite-Sized Strips
    • 29 ounce Nonfat Veg Chicken Broth, Low Sod ***Note
    • 1 c. Water
    • 4 ounce Uncooked Egg Noodles (1 1/2 c.)

    Directions

    1. *NOTE: Original recipe used 2 tsp extra virgin olive oil
    2. **NOTE: I added the celery to the recipe...it was not in the original recipe
    3. ***NOTE: Original recipe used 2 (14 1/2 ounce) cans ready-to-serve fat-free chicken broth with 1/3 less sodium
    4. Heat oil in nonstick Dutch oven or possibly large saucepan over medium heat till warm. Add in carrots, zucchini and onions; cook and stir 5 minutes.
    5. Stir in chicken; cook over medium-high heat for 3 minutes, stirring frequently.
    6. Add in broth and water; bring to a boil. Add in noodles; boil 3 minutes or possibly till chicken is no longer pink and noodles are tender. If you like, add in salt to taste.
    7. Makes 6 (1 1/3 c.) servings.
    8. Prep Time: 25 minutes
    9. NOTES : This was quite good and very filling.

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