Vegetable Soup With Noodles

Name: Vegetable Soup With Noodles
Yield: 8 servings
Ingredients: 1 lb ground chicken breast; 1/2 cup onions, chopped; 16 ozs frozen mixed vegetables, thawed; 2 cups chicken broth; 2 cups canned tomato juice; 1 oz egg noodles, uncooked; 1/4 cup no-salt-added ketchup; 1/2 tsp salt

Adapted from Fix-It & Forget-It Cookbook

1 lb ground chicken breast
1/2 cup onions, chopped
16 ozs frozen mixed vegetables, thawed
2 cups chicken broth
2 cups canned tomato juice
1 oz egg noodles, uncooked
1/4 cup no-salt-added ketchup
1/2 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.

Posted: 2/10/2005

Slow Cooker

Rated by 2 users (2.00)

WW Points^* : 2.37

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 140 Calories from Fat 21 (15%)
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 33g	11%
Sodium 561mg	23%
Potassium 137mg	46%
Total Carbohydrate14g	5%
Dietary Fiber 3g	12%
Sugars 5g
Protein 16g	12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.