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Hearty Chicken Veggie Noodle Soup




Source of Recipe


ww


Recipe Introduction


Servings | 6
Estimated POINTS® 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

Recipe



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.

Serve~!!