Recipe for Chicken Noodle and Vegetable Soup

Prep Instructions

  • Yield: 8 (1 cup) servings
  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 minutes

Recipe Ingredients

1 tablespoon cornstarch, 1/8 teaspoon ground bay leaf , 6 cups low sodium chicken broth, 1/8 teaspoon ground cayenne pepper, 6 ounces chicken breast raw, cut into chunks, 1/2 teaspoon kosher salt, 3/4 cup carrots, diced, 1/2 cup egg noodles, 3/4 cup yellow onion, diced, 1/4 cup parsley, 1 cup celery, diced

Cooking Instructions

Follow the prep technique next to each ingredient. In a medium saucepan sauté the onions, celery, carrots, and spices in a 1/2 cup of water or broth. After onions are translucent, add the diced chicken and sear. Add the broth and bring to a soft boil over medium heat; fold in the noodles. Make a slurry with the cornstarch, adding 3 tablespoons of water or broth; add to the soup and simmer for 15 to 20 minutes.

Category Tags

Diabetes-friendly, Low carbohydrate / low sugar, Low fat / low saturated fat, Peanut-free, Soups and Stews, Tree nut-free

Nutritional Data

  • Calories: 137.99
  • Fat: 3.02 grams
  • Saturated Fat: 0.94 gram
  • Cholesterol: 30.58 milligrams
  • Sodium: 412.57 milligrams
  • Carbohydrates: 16.28 grams
  • Fiber: 1.19 grams
  • Sugars: 4.55 grams
  • Protein: 11.15 grams

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