Vegetable Medley Chicken Noodle Soup

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Herbs

Pasta

Make it a Meal

Add these dishes to make a full meal:

Warm Pork and Pear Salad

Roasted Potatoes with Onions

Blackberry Cobbler

Wine Pairings

Warm and savory, this soup hits the spot on a cold winter’s day. You can substitute bow tie pasta for the egg noodles in this recipe.

Preparation facts

Servings: 6

Yield: 10 cups (2.5L)

Ingredients

1 lb (450g) boned and skinned chicken breasts, cut into 1-inch (2.5cm) pieces

2 tsp (10mL) vegetable oil

1 cup (180g) onion, chopped

1 cup (150g) red bell pepper, chopped

2 cloves garlic, minced

8 cups (2L) water

2 Tbs (40g) chicken bouillon granules

1/2 tsp (2g) pepper

2 whole bay leaves

4 oz (115g) egg noodles, cholesterol free, uncooked

2 cups (300g) frozen mixed vegetables

Directions

In a large Dutch oven or soup pot, sauté chicken pieces in oil over medium heat until pinkness is gone and chicken is opaque.

Add onion, red pepper, and garlic to chicken, sauté 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 and placing them in a tea ball. Toss the tea ball into the soup pot. You can easily find the tea ball when it’s time to remove the bay leaves.

Nutrition facts

Serving Size 1 serving

Calories 201

Calories from Fat 28 (14%)

% Daily Value*

5%Total Fat 3g

2%Saturated Fat 0.5g

Polyunsaturated Fat 1.1g

Monounsaturated Fat 1.2g

10%Cholesterol 30mg

6%Sodium 138mg

15%Potassium 530mg

10%Total Carbohydrate 30g

29%Dietary Fiber 7.2g

Sugars 2g

Sugar Alcohols 0g

32%Protein 16g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires February 2010.

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