Recipe of the Month: Vegetable Chicken Noodle Soup

By Anne Brock, RDN, LD
Outpatient/Clinical Dietitian

It is that time of year when the weather changes bringing out our usual fall and winter favorites. Heavy coats, scarves, and warm socks appear out of the deepest parts of our closets and drawers. We find other ways to warm our souls through homemade soup and chili. This recipe provides us with a classic carb friendly meal in time for cold weather and National Diabetes Month.

Vegetable Chicken Noodle Soup

• 1 tsp olive oil
• 1 cup chopped onion
• 1 minced garlic clove
• 1/4 cup chopped celery
• 1/4 cup red bell pepper
• 8 cups water
• 2 cups chopped carrots
• 2 chicken bouillon cubes
• 1/2 tsp thyme
• 3 cups uncooked, large egg noodles
• 2 cups diced, cooked chicken breast
• 2 cups frozen green petite peas
• 1 tsp salt-free herb seasoning blend
• 2 tbsp cornstarch

In a medium pot, over medium-high heat, add olive oil. Sauté onion, garlic, and celery for 2 minutes. Add red bell peppers, water, carrots, chicken bouillon cubes, and thyme. Bring to a boil and add egg noodles. Cook 8 minutes until noodles are tender. Add diced cooked chicken, peas, and salt-free herb seasoning. Simmer for 10 minutes. Mix cornstarch with 1 tbsp water and stir into soup. Simmer for 5 to 10 more minutes. Serves 4.

Recipe courtesy of cornerstones4care.com