Hearty Chicken Vegetable Soup I Recipe

Ingredients

• 1 (3 pound) whole chicken
• 1 onion, cut into thick slices
• 5 stalks celery, thickly sliced
• 1 tablespoon salt
• 1 teaspoon packed fresh basil leaves
• 1 teaspoon coarse ground black pepper
• 5 carrots, sliced
• 1 yellow squash, thinly sliced
• 1 zucchini, thinly sliced
• 1 pound fresh mushrooms, sliced
• 1 red bell pepper, sliced
• 12 ounces fresh tortellini pasta
• 2 tablespoons chicken soup base
• 2 cups uncooked egg noodles

Directions

1. Place the whole chicken, onion, celery, salt, basil, and pepper in a 10-quart stockpot.
2. Fill the pot with water until the ingredients are fully covered and bring to a boil.
3. Once boiling, reduce heat to a simmer and let cook for 1.5 hours, or until the chicken is tender.
4. Using a slotted spoon, remove the chicken from the pot and set it aside to cool for later.
5. Add the carrots, squash, zucchini, mushrooms, red bell pepper, tortellini, chicken soup base, and uncooked egg noodles to the stockpot. Increase the heat to medium.
6. While the vegetables and noodles are cooking, tear the chicken from its bones and cut it into bite-sized pieces.
7. Add the shredded chicken back into the soup, stirring to combine.
8. If needed, add more water to ensure the ingredients are covered.
9. Bring the soup back to a boil, then reduce the heat and simmer for about 10 minutes, or until the noodles are cooked through.
10. Serve hot and enjoy!

Nutrition Facts (per serving)

• Calories: 80
• Total Fat: 3g (4% Daily Value)
• Saturated Fat: 1g (6% Daily Value)
• Cholesterol: 19mg (6% Daily Value)
• Sodium: 328mg (14% Daily Value)
• Total Carbohydrates: 6g (2% Daily Value)
• Dietary Fiber: 1g (3% Daily Value)
• Total Sugars: 1g
• Protein: 7g (13% Daily Value)
• Vitamin C: 7mg (7% Daily Value)
• Calcium: 21mg (2% Daily Value)
• Iron: 1mg (3% Daily Value)
• Potassium: 151mg (3% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.