Lunch

Saturday Chicken Noodle Soup (with Vegetables and Butter Beans) is for Lunch.

Saturday Chicken Noodle Soup (with Vegetables and Butter Beans) takes 20 minutes to prepare.

Saturday Chicken Noodle Soup (with Vegetables and Butter Beans) takes 240 minutes to cook.

Saturday Chicken Noodle Soup (with Vegetables and Butter Beans) makes 12 servings.

The ingredients for Saturday Chicken Noodle Soup (with Vegetables and Butter Beans) are:

2 - Chicken Breasts (cooked), no skin, roasted
1 - Baked Potato
1 cup - Spaetzle, Deutsche Kuche (dry)
2 lbs - Pictsweet Mixed Vegetable-Frozen
2 cans - Bush's Butter Beans
8 cups - Chicken Broth
1 tsp - Salt
1 tsp - Black Pepper
1 dash - Garlic Powder
1 dash - Onion Salt

Here is how you make Saturday Chicken Noodle Soup (with Vegetables and Butter Beans):

I started with leftover roast chicken, a potato, and the juices (the source of some of the broth).I put the butter beans in a big crockpot with the broth. Cut up and added the chicken and baked potato.Then I boiled water with a couple bullion cubes (the source of the rest of the broth). Once the water boiled, I added the spaetzle and boiled per the directions. At this point I added the frozen mixed vegetables, and brought it back to a boil.I added the noodles and vegetables to the crockpot, stirred in the seasonings, and slow cooked it for 4 hours. Serving Size: Makes a full crockpot (I estimate 12 bowls).Number of Servings: 12Recipe submitted by SparkPeople user TWALLERSTEDT.

The nutritional information for Saturday Chicken Noodle Soup (with Vegetables and Butter Beans) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 236.5

• Total Fat: 2.2 g
• Cholesterol: 36.1 mg
• Sodium: 1,207.2 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 6.4 g
• Protein: 18.0 g