Chicken Noodle Soup

healthy-shelves-recipe

 

 

 

SERVING SIZE: 1 cup
SERVINGS: 8
PREPARATION TIME: 5 minutesLittle Chicken Noodle Soup Picture
COOK TIME: 25-30 minutes

EQUIPMENT NEEDED:
Stove or hot plate
Large pot
Can opener

Nutrition Label Chicken Noodle SoupINGREDIENTS:
1/3    cup red lentils
1 ½   cups whole grain noodles
2        teaspoons chicken bouillon powder or 2 bouillon cubes
2      Tablespoons dried, minced onion
2      teaspoons parsley flakes (optional)
¼      teaspoon garlic powder
1      teaspoon celery seed (optional)
1      13 ounce can of chicken with liquid
1      16 ounce bag frozen vegetables (carrots, corn or mixed vegetables work well)

DIRECTIONS:
1.      Bring 7 cups of water to a boil in a large saucepan.
2.      Add lentils, chicken bouillon and seasonings.
3.      Reduce heat and simmer for 5 minutes.
4.      Add noodles, cover and simmer for 10 minutes.
5.      Break chicken apart with a fork.
6.      Add frozen vegetables and can of chicken.
7.      Simmer for 5 minutes until vegetables are tender and chicken is heated through.

RECIPE TIPS:
-You can substitute 2 cans of mixed vegetables for frozen. Drain and rinse canned vegetables or use a low sodium version.
-For a gluten free version, substitute brown rice for noodles and simmer for 50 minutes.

Recipe submitted by Mount Mary University Dietetics Department

Download Full Recipe (PDF)

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