Anita's Tried & True Heart Healthy Recipes

Vegetable Soup With Noodles

Adapted from
8 servings

1 lb ground chicken breast skinless  2 c canned tomato juice 
1/2 c onions, chopped  1 oz No Yolks egg noodle substitute, uncooked 
16 ozs frozen mixed vegetables, thawed  1/4 c no-salt-added ketchup 
2 c chicken broth  3/4 tsp salt 
In a large skillet, cook chicken and onions until chicken is no longer pink. Transfer mixture to a 3 1/2-quart cooker. Add vegetables, broth, juice, egg noodle substitute, and ketchup. Mix well. Cover and cook on high for three hours, or until vegetables are tender.
Nutritional Analysis per serving (8 servings total)
Calories 147   %CFF 13 %
Total Fat 2 g   Saturated Fat 0 mg
Protein 16 g   Cholesterol 34 g
Carbohydrates 17 g   Sodium 685 mg
Sugars 5 g   Fiber 3 g
2.1 WW Points
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Rated by 2 users (2.0)

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