Vegetable Medley Chicken Noodle Soup
Related recipes: Basics,
Dairy-Free, Fall, Garlic,
Herbs, Low-Fat, Main Dishes, Onions,
Pasta, Poultry, Soups,
Soups/Salads, Sweet Pepper, Winter
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.
Yield: 10 cups (2.5L)
1 lb (450g) boned and skinned chicken breasts, cut into 1-inch
2 tsp (10mL) vegetable oil
1 cup (180g) onion, chopped
1 cup (150g) red bell pepper, chopped
2 cloves garlic, minced
8 cups (2L) water
2 Tbs (40g) chicken bouillon granules
1/2 tsp (2g) pepper
2 whole bay leaves
4 oz (115g) egg noodles, cholesterol free, uncooked
2 cups (300g) 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
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.
Serving Size 1 serving
Calories from Fat 25 (15%)
% Daily Value*
4%Total Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 1.1g
Sugar Alcohols 0g