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Chicken and Vegetable Soup

  • Author: Michelle @ From Calculus to Cupcakes
  • Prep Time: 90
  • Cook Time: 90
  • Total Time: 90

Scale

Ingredients

  • 2 lbs. chicken breasts
  • 8 cups chicken broth
  • 6 cloves garlic, minced
  • 8 oz. button mushrooms, sliced
  • 3.5 oz. shiitake mushrooms, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 1 red bell pepper, chopped
  • 1/2 tsp. onion powder
  • 1/2 tsp. cayenne pepper (Or more or less depending on how hot you like it.)
  • 1/2 lb. kale, chopped
  • 8 oz. wide egg noodles

Instructions

  1. Place chicken breasts in a large pot.
  2. Pour chicken broth over the chicken breasts and bring to a boil.
  3. While the chicken is cooking cut up the vegetables except kale and add to the pot as you go.
  4. By the time you get all the all the vegetables added, the chicken will probably be cooked through.
  5. Remove the chicken from the pot and cut it into bite sized pieces.
  6. Add onion powder and cayenne pepper to the vegetables.
  7. Add kale and cook until wilted.
  8. Return chicken to the pot and stir in noodles.
  9. Continue to cook until noodles are done.


Nutrition

  • Serving Size: 6
  • Calories: 471
  • Sugar: 5
  • Sodium: 900
  • Fat: 8
  • Saturated Fat: 2
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 39
  • Protein: 60
  • Cholesterol: 160