This quick twist on classic chicken noodle soup is loaded with fresh vegetables—carrots, celery, onion, and green bell pepper. You'll agree 100 percent that fresh is best.

Recipe by Oxmoor House April 2009

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Oxmoor House

Recipe Summary

prep:
2 mins
cook:
22 mins
total:
24 mins
Yield:
6 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken and next 3 ingredients; cook 6 minutes or until chicken begins to brown and vegetables are tender, stirring frequently. Add broth; bring to a boil. Add pasta, reduce heat to medium, and cook 8 minutes or until pasta is done.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

156 calories; calories from fat 14%; fat 3g; saturated fat 0.6g; mono fat 0.6g; poly fat 0.4g; protein 20.4g; carbohydrates 12.8g; fiber 2.8g; cholesterol 40mg; iron 1.4mg; sodium 723mg; calcium 27mg.