Health Recipes
Vegetable chicken Noodle Soup
Warm and savory, this soup hits the spot on a rainy day. You can substitute bow tie pasta for the egg noodles in this recipe.
Ingredients
- 1 pound (450g) boned and skinned chicken breasts, cut into 1-inch (2.5cm) pieces
- 2 tsp (10mL) extra virgin olive or flax oil (optional)
- 1 cup (180g) onion, chopped
- 1 cup (150g) red bell pepper, chopped
- 2 cloves garlic, minced
- 8 cups (2L) water
- 2 Tbsp (40g) chicken bouillon granules (or cubes)
- 1/2 tsp (2g) pepper
- 2 whole bay leaves
- 4 ounces (115g) egg noodles, cholesterol free, uncooked
- 2 cups (300g) fresh or frozen mixed vegetables
- Bragg Amino Acid to taste
Yield: 10 cups (2.5L) - Servings: 6
Directions
In a large Dutch oven or soup pot, saute chicken pieces in extra virgin olive oil over medium heat until pinkness is gone and chicken is opaque. Add onion, red pepper, and garlic to chicken, saute 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.
Nutrition Facts
- Calories: 261
- Total Fat: 4g
- % Calories from fat: 12%
- Protein: 24g
- Carbohydrate: 33g
- Cholesterol: 44mg
- Sodium: 460mg