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Chicken Noodle Vegetable Soup

Source: Casual Cuisines of the World - Diner
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Active Time:  30 Minutes
Total Time:  30 Minutes
  Serves 4
Leftover cooked chicken helps you put together this comforting bowlful in a hurry. You can vary the vegetables with the season, adding eggplant (aubergine), mushrooms, peas, green beans, broccoli, sliced tomatoes or whatever you like. For an authentic diner experience, serve with saltine crackers.
6 cups chicken stock
1 yellow onion, finely chopped
2 carrots, peeled, halved lengthwise, and thinly sliced
2 celery stalks, thinly sliced
2 zucchini, thinly sliced
2 tablespoons finely chopped fresh parsley
2 oz dried very thin egg noodles
1/2 cup shredded or cubed, skinless cooked chicken meat
Salt and freshly ground pepper
Chicken Noodle Vegetable Soup Recipe at
In a large saucepan over medium-low heat, bring the chicken stock to a simmer. Add the onion, carrots and celery and continue to simmer until the vegetables are slightly soft, about 10 minutes. Add the zucchini and 1 tablespoon of the parsley and cook until the zucchini is just tender, about 10 minutes longer.

Add the noodles and simmer until they are just tender, 3-4 minutes, or according to the package directions.

Three minutes before the noodles are done, add the chicken and heat through. Season to taste with salt and pepper.

Ladle into warmed soup bowls and sprinkle the tops with the remaining 1 tablespoon parsley. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 180
Fat. Total: 2g
Fiber: 4g
Carbohydrates, Total: 20g
Sodium: 309mg
% Cal. from Fat: 10%
Cholesterol: 32mg
Protein: 20g
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