Chicken Vegetable Noodle Soup
- 8 1/4 c. fat-free broth
- 1 c. chopped onions
- 3 large carrots, chopped
- 2 stalks celery, sliced
- 1 large red bell pepper, chopped
- 1 lb. fat-free chicken tenders, cubed
- 2 c. yolk-free noodles (uncooked)
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- Lightly spray a large soup pot with nonfat cooking spray. Pour 2 tablespoons chicken broth into pot and heat over medium-high heat. Add onions, carrots, celery and red pepper and cook 3 to 5 minutes just until tender-crisp. Pour remaining chicken broth into pot. Increase heat to high and bring soup to a boil. Add chicken pieces, noodles, pepper and garlic powder to pot. Reduce heat to medium-low; cover and cook 25 to 30 minutes until vegetables are tender and chicken is cooked through.
broth, onions, carrots, stalks celery, red bell pepper, chicken tenders, noodles, pepper, garlic powder
Taken from www.cookbooks.com/Recipe-Details.aspx?id=51314 (may not work)