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    Hearty Chicken Veggie Noodle Soup

    Source of Recipe


    Recipe Introduction

    Servings | 6
    Estimated POINTSŪ value per serving | 4
    Course | Main Meals

    List of Ingredients

    1 pound uncooked boneless, skinless chicken breast
    1 medium onion(s)
    2 medium carrot(s)
    3 medium stalk celery
    1 medium zucchini
    1 medium potato(es)
    1/2 cup mushroom(s)
    8 cup broth, any type
    4 oz no-yolk egg noodles
    2 tsp dried thyme
    1 leaf bay leaf
    3 medium scallion(s)
    3 Tbsp parsley
    3 tsp olive oil


    Chop all vegetables into uniform 1/4 inch cubes. Heat large stock pot over medium-high heat with 2 tsp of olive oil. Add all vegetables except potatoes and green onions. Add 1 tsp dried thyme. Saute until tender.

    Add stock and bay leaf. Bring to a simmer.

    Meanwhile, dice chicken into 1" chunks. Heat frying pan with 1 tsp olive oil. Add chicken and 1 tsp thyme and saute until no longer pink on the outside, but not completely cooked. Drain.

    Add chicken and potatoes to soup pot. Simmer on medium-low heat for 1/2 hour. Add noodles and simmer until they are done, about another 15 minutes.

    Add parsley and green onions during the last minute of cooking.





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