Chicken Noodle Soup with Zucchini and Corn
Ingredients
The soup
-
5
cups
Chicken Stock
-
2
cups
Chicken Breast
-
1
medium
Zucchini
-
2
large
Carrots
-
2
stalks
Celery
-
½
cup
onion
-
1
cup
Corn
-
½
cup
Fresh Parsley
-
to taste
salt
-
to taste
pepper
The pasta
-
2
cups
Gluten Free Rotini or other short cut pasta
Instructions
- Sauté the vegetables in olive oil until translucent and slightly soft.
- Remove the vegetables from the pan and set aside.
- Add chicken stock to the pan and heat to a gentle simmer.
- Add the chicken breast and cook for about 10 minutes, then shred with forks.
- Return the vegetables and shredded chicken to the pot and simmer on low for 30 minutes.
- Season the broth with salt and pepper to taste, and garnish with fresh parsley.
- Cook the pasta according to package directions, rinsing with cold water after cooking.
- Serve by ladling pasta into bowls and topping with soup.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
500mg
Cholesterol
70mg
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