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Receta Chicken Vegetable Soup With Noodles
by Global Cookbook

Chicken Vegetable Soup With Noodles
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  Raciónes: 6

Ingredientes

  • 1 1/2 tsp Extra virgin olive oil *Note
  • 1 1/2 c. Carrots Sliced(3 Med)
  • 1 2/3 c. Zucchini Quartered Lengthwise Sliced, (2 Med)
  • 1/2 c. Onion Minced, (1 Med)
  • 1/2 c. Minced Celery **Note
  • 3 x Skinless Boneless Chicken Breast Halves Cut In Thin Bite-Sized Strips
  • 29 ounce Nonfat Veg Chicken Broth, Low Sod ***Note
  • 1 c. Water
  • 4 ounce Uncooked Egg Noodles (1 1/2 c.)

Direcciones

  1. NOTE: Original recipe used 2 tsp extra virgin olive oil
  2. NOTE: I added the celery to the recipe...it was not in the original recipe
  3. NOTE: Original recipe used 2 (14 1/2 ounce) cans ready-to-serve fat-free chicken broth with 1/3 less sodium
  4. Heat oil in nonstick Dutch oven or possibly large saucepan over medium heat till warm. Add in carrots, zucchini and onions; cook and stir 5 minutes.
  5. Stir in chicken; cook over medium-high heat for 3 minutes, stirring frequently.
  6. Add in broth and water; bring to a boil. Add in noodles; boil 3 minutes or possibly till chicken is no longer pink and noodles are tender. If you like, add in salt to taste.
  7. Makes 6 (1 1/3 c.) servings.
  8. Prep Time: 25 minutes
  9. NOTES : This was quite good and very filling.