Lunch

Vegetable chicken noodle soup is for Lunch.

Vegetable chicken noodle soup takes 20 minutes to prepare.

Vegetable chicken noodle soup takes 60 minutes to cook.

Vegetable chicken noodle soup makes 6 servings.

The ingredients for Vegetable chicken noodle soup are:

2 boneless chicken breasts (cubed or smaller)
2 14.5 oz. cans fit & active chicke broth
1 large onion
20 baby carrots
2 stalks of celery
1 14,5 oz can stewed tomatoes
1.5 c noodles (dry)
2 Tbls Olive oil
1 tsp black pepper
1 clove of garlic

Here is how you make Vegetable chicken noodle soup:

Cube chickn and suatee in pan until brown transfer in to stock pot. Rinse skillet with broth to remove cooked jucies. Add diced celery, carrots and onions. Add remaining ingrediants and simmer until all it tender. Add pepper to taste and garlic chopped more if you want.Number of Servings: 6Recipe submitted by SparkPeople user SUGARKAKE.

The nutritional information for Vegetable chicken noodle soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 303.8

• Total Fat: 6.6 g
• Cholesterol: 34.3 mg
• Sodium: 542.3 mg
• Total Carbs: 51.3 g
• Dietary Fiber: 3.9 g
• Protein: 13.6 g

The dietary needs meet for Vegetable chicken noodle soup is Low Fat