Thursday, March 4, 2010

Chicken Noodle Soup

I love this soup! It is loaded with veggies and has hearty whole wheat noodles. I love to make a big batch and use the leftovers for the kids lunches. Half the recipe if you don't want a lot leftover. It makes 15 cups of soup.


12 cups water
8 t Chicken Better than Bouillon (Costco)
2 frozen or fresh chicken breasts
1 lb whole wheat pasta noodles. I use fusilli
26 oz chopped tomatoes
2 cups chopped carrots
1 cup frozen peas
1 cup frozen corn
1 chopped onion
4 cloves garlic
1 T italian seasoning
1/4 cup parmesan cheese
cracked pepper and salt to taste

Add 1 t olive oil, chopped onions and garlic to a large pot and saute until onions are translucent. Next add tomatoes,1 T italian seasoning, water and soup base(Better than Bouillon)to the pot and bring to boil. Add whole chicken breasts to water and let boil. Chop other ingredients while chicken is cooking. Remove chicken and dice chicken. Add back into the pot. Add pasta, carrots, peas, corn and parmesan cheese to pot and let cook for about 13 minutes or until pasta is tender. Add salt and pepper to taste. Makes 15 cups of soup. Each cup is about 155calories.


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