Chunky Chicken Noodle and Vegetable Soup

Chunky Chicken Noodle and Vegetable Soup

Health Rating
Prep Cook Ready in Servings
15 min 40 min 55 min 8
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Ingredients


1 tsp Black pepper (or to taste)
4 large Carrots (peeled and sliced)
5 medium stalk(s) Celery (chopped)
2 breast Chicken breast, skinless (cooked and shredded, lightly seasoned with salt & pepper)
6 cup Chicken broth (stock)
1 tbsp Dijon mustard
1/2 eggplant Eggplant (1/2 inch pieces)
3 tbsp Extra virgin olive oil
5 clove(s) Garlic (minced)
1 medium pepper(s) Green bell pepper (chopped)
1 tsp Hot sauce
1 cup Parsley, fresh (finely chopped)
250 gm Rice noodles, dry (or small noodles of choice)
1 tsp Salt (or to taste)
1 medium Summer squash (1/2 inch pieces)
1 medium White onion (finely chopped)
1 medium Zucchini (1/2 inch pieces)

Instructions


Place oil into a large dutch oven over medium heat.  When hot, sauté the onion, celery, carrots, sweet peppers, zucchini, yellow squash and eggplant.  Cook and stir until tender, about 5-7 minutes. 

Stir in fresh garlic; mix in for 30 seconds then stir in the broth.  Increase heat until soup just starts to boil.  Stir in noodles and cook for 7-10 minutes or until noodles are cooked through, al dente.  Stir in dijon mustard, hot sauce, chicken, parsley and seasonings to taste. 

Reduce heat to low and simmer until ready to serve.

Nutrition Facts

Per Portion

Calories 281  
Calories from fat 61  
Calories from saturated fat 10.0  
Total Fat 6.8  g
Saturated Fat 1.1  g
Trans Fat 0.0  g
Polyunsaturated Fat 1.0  g
Monounsaturated Fat 4.2  g
Cholesterol 33  mg
Sodium 1008  mg
Potassium 688  mg
Total Carbohydrate 37  g
Dietary Fiber 4.4  g
Sugars 5.3  g
Protein 18.0  g

Dietary servings

Per Portion


Grain 1.6
Meat 0.6
Vegetables 3.3

Energy sources


Pygal 52% 467.494308671 201.693911429 22% 314.603175103 253.509125728 26% 316.672637492 134.257036146 52% 22% 26% Carbohydrates Fat Protein
Recipe from: Picky Palate
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