Vegetable Medley Chicken Noodle Soup
Warm and savory, this soup hits the spot on a cold
winter’s day. You can substitute bow tie pasta for the egg noodles in this recipe.
Calorie: 201, Proteins: 16 g, Total Fat: 3 g, Fiber: 7.20 g, Sugar 2 g.
Preparation
In a large Dutch oven or soup pot, sauté chicken pieces in oil
over medium heat until pinkness is gone and chicken is opaque.
Add onion, red pepper, and garlic to chicken, sauté about 2
minutes.
Add water, bouillon, pepper, and bay leaves.
Bring to a boil, cover and simmer for 5 minutes.
Stir in noodles and frozen vegetables and cook for 10–15 minutes
uncovered until noodles are tender. Remove bay leaves before serving.