CHICKEN NOODLE STIR FRY VEGETABLES SOUP
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 32 oz skinless chicken breast, baked and chopped into chunk size bites
  • 40 oz fresh chicken broth from chicken or brand of 50% reduced sodium and no MSG added chicken broth, such as Swansons
  • 2 cups water
  • 16 oz stir fry vegetables
  • 1 medium chopped purple or white onion
  • 2 cups uncooked egg noodles
  • 3 cloves garlic, minced
  • 1 cup fresh sliced mushrooms or dehydrated mushrooms
  • ¾ tsp each garlic and onion powder
  • ½ tsp cumin
  • ¼ tsp turmeric
  • ½ tsp ground sea salt (optional)
  • ¼ tsp pepper
Instructions
  1. Place chicken breasts in a roasting pan, season with a dash or cumin, sea salt and pepper. Add enough water to just cover chicken breasts. Cover and bake at 350 degrees for an hour. Remove from oven and let the chicken cool off. Once it is cool, cut it up into bite size chunks for the soup. Save the broth from the chicken to use for the soup. Skim off any fat or refrigerate broth overnight and skim the hardened fat from the broth after the broth has congealed.
  2. Place all of the ingredients in the crockpot, stirring well. Place the crockpot on the high setting and crock for 4 hours. If desired, you may preheat the frozen stir fry vegetables in your microwave or steam them. This will reduce your cooking time and you may then place your crockpot on the medium or low setting and crock until soup is hot and all of the vegetables are tender. If desired, you may use fresh vegetables such as broccoli, peapods, water chestnuts and green beans in place of the frozen vegetables.
  3. Serve a bowl of this hot soup with a green salad, fresh fruit tray and crusty garlic bread.
Notes
if you omit the sea salt from the recipe, the sodium content is 270 mg per serving. If you use all fresh chicken broth from your chicken and omit the canned or packaged reduced sodium broth, the sodium content is approximately 65 mg per serving.add additional spices to flavor if desired to replace the salt.

GLUTEN FREE DIETS; You may wish to substitute 1½ cups uncooked quinoa or the same amount of Minute brown rice or cooked brown rice in place of egg
noodles in this recipe. Cook on the high setting of your crockpot for 3-4 hours or until grains are a tender consistency.

Information in this food blog is not meant to provide medical advice of any kind. For medical advice, contact your personal physician or your personal health care provider.
Nutrition Information
Serving size: ⅛ recipe Calories: 133 Fat: 2 grams Saturated fat: 0.5 mg Trans fat: 0 grams Carbohydrates: 9 grams Sodium: 395 mg Protein: 16 grams Cholesterol: 44 mg
Recipe by Vintage Nutrition Kitchen at https://vintagenutritionkitchen.com/2016/02/03/chicken-noodle-stir-fry-vegetable-soup/