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Chicken Vegetable Noodle Soup















Trans-fat Free, Good source of fiber


6 cups water
16 ounces chicken broth
5 pounds chicken
cut up, skinned
cup onions
1 each bay leaves
16 ounces tomatoes
cut up
2 small zucchini
16 ounces mixed vegetables
1 cup mushrooms
cut up
1 ½ cups noodles


In a large kettle combine water, chicken, onion, and bay leaf and pepper to taste.

Bring to boil, reduce heat. Cover, simmer about ½ hour.

Remove chicken.

Skim off fat, add broth. When chicken is cool, cut meat off bones and cube.

Discard bones. Remove bay leaf from broth. Add tomatoes (undrained), corn, zucchini and mushrooms to broth.

Bring to boil, stir in noodles, add chicken and reduce heat.

Cover. Simmer until noodles are tender and mixture is cooked through.

Season with pepper.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1307g (46.1 oz)
Amount per Serving
Calories 126232% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 526mg 175%
Sodium 703mg 29%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 18%
Sugars g
Protein 346g
Vitamin A 61% Vitamin C 40%
Calcium 14% Iron 49%
* based on a 2,000 calorie diet How is this calculated?


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