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Vegetable Chicken Noodle Soup

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Vegetable Chicken Noodle Soup Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
375
Calories from Fat
72
% Daily Value
Total Fat
8g
12%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
52mg
17%
Sodium
722mg
30%
Total Carbohydrates
46g
15%
Dietary Fiber
8g
32%
Sugars
7g
Protein
30g
Calcium
48mg
5%

Number of servings: 4

Calories per serving: 375

Preparation time: 25 min

Total time: 35 min

Ingredients

Nonstick cooking spray

2 tsp olive oil

4 sliced green onions

12 cup chopped red bell pepper

2 minced garlic cloves

12 cup sliced celery

3 cups water

3 cups reduced-sodium chicken broth

1 12 cups chopped carrots

12 (15-oz) can low-sodium garbanzo beans, drained

12 tsp thyme

14 tsp salt

4 oz wide-noodle whole-wheat pasta, uncooked

2 cups chicken breast, cooked, diced

1 cup frozen petite green peas

2 cups fresh spinach leaves

2 tbsp cornstarch

2 tbsp water

Directions

1. Spray a large pot with nonstick cooking spray. Place the pot over medium-high heat and add olive oil. When hot, add onions, peppers, garlic, and celery. Sauté for 2 to 3 minutes.

2. Add water, chicken broth, carrots, beans, thyme, and salt.

3. Bring to a boil. Add pasta and cook 5 to 7 minutes.

4. Add chicken, peas, and spinach. Reduce heat. Cover. Simmer for 5 minutes.

5. Mix cornstarch with water and stir into soup. Simmer for 5 more minutes.

Makes 4 servings.

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