HealthNotes

Vegetable Medley Chicken Noodle Soup

Ingredients

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

• 2 tsp vegetable oil

• 1 cup onion, chopped

• 1 cup red bell pepper, chopped

• 2 cloves garlic, minced

• 8 cups water

• 2 Tbs chicken bouillon granules

• 1/2 tsp pepper

• 2 whole bay leaves

• 4 oz egg noodles, cholesterol free, uncooked

• 2 cups frozen mixed vegetables

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.

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.