Chicken Vegetable Noodle Soup
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
water
|
|
| 16 | ounces |
chicken broth
|
|
| 5 | pounds |
chicken
cut up, skinned |
|
| ⅓ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
water
|
|
| 462.4 | ml/g |
chicken broth
|
|
| 2.3 | kg |
chicken
cut up, skinned |
|
| 79 | ml |
onions
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 462.4 | ml/g |
tomatoes
cut up |
|
| 2 | small |
zucchini
chopped |
|
| 462.4 | ml/g |
mixed vegetables
|
|
| 237 | ml |
mushrooms
cut up |
*
|
| 355 | ml |
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.
