Chicken-Style Noodle Soup
Yield
10 servingsPrep
15 minCook
20 minReady
35 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
noodles
|
|
| 1 | each |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 2 | tablespoons |
poultry seasoning
|
*
|
| 1 | teaspoon |
salt
|
|
| 6 | cups |
water
|
|
| 2 | large |
potatoes
peeled and cubed |
|
| 2 | cups |
chickpeas (garbanzo beans)
with juice |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 2 | cups |
tofu
scrambled, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
noodles
|
|
| 1 | each |
onions
chopped |
|
| 237 | ml |
celery
chopped |
|
| 3E+1 | ml |
poultry seasoning
|
*
|
| 5 | ml |
salt
|
|
| 1.4 | l |
water
|
|
| 2 | large |
potatoes
peeled and cubed |
|
| 473 | ml |
chickpeas (garbanzo beans)
with juice |
|
| 15 | ml |
parsley leaves
chopped |
|
| 473 | ml |
tofu
scrambled, optional |
|
Directions
Cook noodles as directed on package.
Drain.
Meanwhile, sauté onion, celery, chicken-style season, and salt in ¼ cup water until tender.
Add 6 cups water with potatoes and continue cooking.
Meanwhile, whiz garbanzos in their own juice, add a little water if necessary.
Combine all ingredients and simmer slowly to allow flavors to blend.
Adjust water and salt as desired.
