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Chicken noodle and vegetable soup

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Chicken noodle and vegetable soup photo 1

Chicken noodle and vegetable soup photo 2

Chicken noodle and vegetable soup photo 3

Ingredients/Components

dried basil, crushed - 1/4 tsp
cans chicken broth - 2 1/2
boned skinless chicken breast halves - 8 oz
medium carrot, thinly sliced - 1 item
stalk celery, thinly sliced - 1 item
dried rosemary, crushed - 1/4 tsp
dash of poultry seasoning - 1 item
fine noodles 1/2 c - 1 oz

How to make chicken noodle and vegetable soup:

In a large saucepan, bring broth to boiling. Cut chicken into 1/2-inch cubes and add to broth. Add carrot, celery, chicken, rosemary, basil and poultry seasoning and bring to boiling. When broth boils, reduce heat. Add noodles. Cover and simmer for 5 to 7 minutes or until chicken is no longer pink and noodles are tender. Serves 3.

Per Serving: 178 Calories, 3 g. Fat, 53 mg. Cholesterol and 945 mg. Sodium.

Recipe categories: Soups & stews, Clear soup, Very low carbs.

Rating:

3.7

Average rating: 3.7, total votes: 6

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