• 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)


*NOTE: Original recipe used 2 tsp olive oil

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

***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

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.

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