Hearty Chicken Vegetable Soup I

Hearty Chicken Vegetable Soup I

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This thick and hearty chicken soup makes a earsplitting meal approximately those chilly frosty winter days. wish rotate types of pasta gone bow ties, elbow macaroni, shells, rotini, spiral etc. This soup can not be prominence past served taking into consideration spacious thick sliced bread in this area the side!!

The ingredient of Hearty Chicken Vegetable Soup I

  1. 1 (3 pound) total chicken
  2. 1 onion, cut into thick slices
  3. 5 stalks celery, thickly sliced
  4. 1 tablespoon salt
  5. 1 teaspoon packed lighthearted basil leaves
  6. 1 teaspoon coarse field black pepper
  7. 5 carrots, sliced
  8. 1 yellow squash, thinly sliced
  9. 1 zucchini, thinly sliced
  10. 1 pound roomy mushrooms, sliced
  11. 1 red danger signal pepper, sliced
  12. 12 ounces lively tortellini pasta
  13. 2 tablespoons chicken soup base
  14. 2 cups uncooked egg noodles

The instruction how to make Hearty Chicken Vegetable Soup I

  1. Place chicken, onion, celery, salt, basil, and pepper in a 10 quart addition pot. Fill hoard pot afterward water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
  2. sever chicken from pot similar to slotted spoon and set aside for later.
  3. Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to buildup pot and growth temperature to medium heat.
  4. While noodles and vegetables are cooking, tear chicken apart from bones. Cut occurring into pieces and grow to soup in deposit pot. Be distinct to add additional water if ingredients are not fully covered. Bring to a boil, after that shorten to a simmer for virtually 10 minutes or just until noodles are cooked. Enjoy

Nutritions of Hearty Chicken Vegetable Soup I

calories: 79.9 calories
carbohydrateContent: 6.3 g
cholesterolContent: 18.7 mg
fatContent: 3.2 g
fiberContent: 0.9 g
proteinContent: 6.6 g
saturatedFatContent: 1.1 g
servingSize:
sodiumContent: 328 mg
sugarContent: 1.3 g
transFatContent:
unsaturatedFatContent:

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