Don't miss another issue…      Subscribe

Chicken Vegetable Noodle Soup

 

34

Yield

4

servings

Prep

10

min

Cook

45

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

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

Directions

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

Add review

 

 

Comments

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?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed