Vegetable Soup With Noodles

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.
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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.