Chicken Vegetable Soup

Serves: 10
Total Calories: 559


2 quarts chicken broth
1 (16-ounce) can tomato cut up
1 tablespoon chicken bouillon
1 1/2 teaspoons oregano crushed
1 teaspoon thyme crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup onion chopped
1 cup carrot, sliced
1 cup celery sliced
1 cup broccoli chopped
2 cups chicken cooked and coarsely chopped
1 1/2 cups noodles medium, uncooked


In large heavy saucepan combine Chicken Broth (recipe in this cookbook), undrained tomatoes, bouillon granules, oregano, thyme, salt, pepper, and fresh vegetables. Bring to boiling reduce heat. Cover and simmer for 45 minutes or until vegetables are tender. Add chicken and uncooked noodles. Simmer, uncovered, for 8 to 10 minutes or until noodles are tender. Season to taste with salt and pepper.

Turkey Vegetable Soup: Use Turkey Broth (recipe in this cookbook) and turkey meat in place of chicken.

Nutritional Facts:

Serves: 10
Total Calories: 559
Calories from Fat: 37

This Chicken Vegetable Soup recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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