• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken Vegetable Soup with Noodles <r T>

  • Recipe Submitted by on

Category: Low Fat, Main Dish

 Ingredients List

  • 1 1/2 ts 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; Chopped, (1 Med)
  • 1/2 c Chopped Celery; **Note
  • 3 Skinless Boneless Chicken
  • -Breast Halves, Cut In Thin
  • -Bite-Sized Strips
  • 29 oz Nonfat Veg Chicken Broth;
  • -Low Sod, ***Note
  • 1 c Water
  • 4 oz Uncooked Egg Noodles; (1 1/2
  • -C)

 Directions

*NOTE: Original recipe used 2 tsp olive oil

**NOTE: I added the celery to the recipe...it was not in the original
recipe

***NOTE: Original recipe used 2 (14 1/2 oz) cans ready-to-serve fat-free
chicken broth with 1/3 less sodium

Heat oil in nonstick Dutch oven or large saucepan over medium heat until
hot. Add carrots, zucchini and onions; cook and stir 5 min.

Stir in chicken; cook over medium-high heat for 3 min, stirring frequently.
Add broth and water; bring to a boil. Add noodles; boil 3 min or until
chicken is no longer pink and noodles are tender. If desired, add salt to
taste.

Makes 6 (1 1/3 C) servings.

Prep Time: 25 min

According to original recipe per serving: Cal 200; Fat 4g; Carb 21g; Fib
3g; Pro 19g; Sod 370mg

Dietary Exchange: 1 starch; 1 veg, 2 very lean meat; 1/2 fat OR 1 carb; 1
veg, 2 very lean meat; 1/2 fat

This was quite good and very filling.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?