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Chicken Noodle Harvest Vegetable Soup
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Chicken Noodle Harvest Vegetable Soup Ingredients | |
10 cups | chicken broth, low sodium* |
1 large | chicken breast, diced |
1 lb | cabbage, coarsely chopped |
2 | bay leaves |
1 tbsp | olive oil, extra virgin |
2 large | carrots, diced |
2 | potatoes, diced |
3 | tomatoes, diced, (or 14 oz can of diced tomatoes) |
1 + 1/2 tsp original Mrs.Dash, salt free** 1 + 3/4 tsp salt | |
1/2 tsp | ground black pepper |
4 oz | any healthy pasta, (I used spelt egg noodles) |
2 large | garlic cloves, crushed |
1/3 cup | parsley, chopped |
Directions
Add chicken broth to a large pot and bring to a boil. Reduce heat to low - medium and add chicken, cabbage and bay leaves. Cook covered for 10 minutes. Add olive oil, carrots, potatoes, tomatoes, Mrs.Dash, salt, pepper and cook for another 10 minutes. Add pasta, cover and cook for 5 more minutes or until pasta is cooked. Add garlic and parsley. Serve hot.
Slow Cooker Version: Add all ingredients, except pasta and parsley, to a large slow cooker and cook on Low for 6 - 8 hours or on High for 3 - 4 hours. Add pasta in the last 20 minutes of cooking.
Storage Instructions: Refrigerate in an airtight container for up to 4 days.
Notes
*Use what you have. Half water and half chicken broth works too. Also you could place chicken breast in water, bring to a boil and cook for 30 minutes. You will have chicken broth, cooked chicken and then can proceed making soup. That's what I did. Leftover cooked chicken works too. Doesn't really matter when you add it. **If using Mrs.Dash with salt, reduce amount of salt added.
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