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Chicken Vegetable Soup- easy: Date Added: 7 Jan 2013
Listed in: Soup
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Chicken Vegetable Soup- easy

I make this with both fresh and frozen vegetables. When I do not have Brussels sprouts I substitute with green beans or broccoli. If you want to make this in the crock-pot, follow step one instructions, using a crock pot instead of a soup pot, and cook on low heat for 6-8 hours, or 4 hours on high heat. Add remaining vegetables about 10-15 minutes before you are ready to eat, stir in cooked noodles five minutes before serving. Slow cooking for long periods of time in a crock pot will turn the carrots and Brussels sprouts into mush so add them at the end. The chicken will be just fine and the onion and celery simply blend into the broth making it eaven tastier.

Serves Four
Each serving contains 1.5 servings of vegetable, 1 starch and about 4 ounces of cooked chicken. Serve this with a yogurt and fresh fruit for dessert and you will have a complete, well balanced meal.

32 ounces chicken broth
1.5 pounds boneless, skinless chicken chopped
cup chopped celery
cup chopped onion
1 cup carrots chopped
1 cup Brussels sprouts, fresh or frozen
6 ounces egg noodles, cooked

Cooking Instructions

1-In a large pot combine the chicken, celery, onion and broth, cook on medium heat until it almost comes to a boil, reduce heat, and cook, covered about 10 minutes.
2-Add carrots and Brussels sprouts and cook until tender when pierced with a fork, about ten- fifteen minutes. Stir in cooked noodles and simmer for five minutes more until noodles are heated through.

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