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

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

Caution: For any suspected or known illness or dysfunction, always consult your physician for medical diagnosis and treatment first. Statements contained herein have not been evaluated by the Food and Drug Administration. Products mentioned herein are not intended to diagnose, treat, cure, or prevent any disease.