This is part 3 of our series, Roast it once, serve it three times, where we roast one chicken and then serve it for three meals. Chicken noodle soup is our favorite, and we gave this a new twist by using rotini pasta and lots of veggies. It is great for lunch or dinner.
Chicken Noodle and Veggie Soup
This recipe includes a slight twist on the old classic, using rotini noodles and lots of fresh veggies to make a warm and fulfilling soup.
Ingredients
- 1 each onion peeled and chopped
- 1 each yellow squash diced
- 1 each bell pepper chopped, can be a mix of colors (remove seeds and stem first)
- 1 teaspoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 bunch basil cooked and chopped
- 1 cup rotini noodles
- 2 cups chicken broth low sodium
- 1 cup water
- 6 ounces chicken breast skinless and boneless, chopped
- 2 tablespoons Parmesan cheese ground
Instructions
- The chicken for this recipe should be already cooked. It is a great way to use up leftovers. Or you can purchase cooked chicken or cook it yourself.
- Sauté the onion, squash, and peppers in a large Dutch oven pan the olive oil. Add the seasonings. Cover the Dutch Oven with a lid and allow all to cook for a few minutes, stirring occassionaly.
- Add the broth and water. Bring to a boil. Lower to a simmer and add the pasta. Cook until the pasta is almost done, about 8 minutes, and add the chicken. Heat for a few minutes.
- Serve in bowls. Top each bowl with a little ground Parmesan cheese.
Notes
Nutrition information: Serving: 1/4 recipe | Calories: 175.66kcal | Carbohydrates: 115.4g | Protein: 15.73g | Fat: 4.08g | Saturated Fat: 1.13g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Cholesterol: 28.91mg | Sodium: 132.79mg | Potassium: (data not available) | Carbs: 20.17g | Fiber: 2.75g | Net carbs: 17.44g | Sugar: 4.14g | Vitamin D: 0mcg | Vitamin A: (data not available) | Vitamin C: (data not available) | Calcium: (data not available) | Iron: (data not available)
Copyright foodandhealth.com, reprinted with permission.