Flu and cold season is in full swing, which means hot, soothing soup is in high demand. This version of classic chicken soup provides an extra burst of nutrition with the addition of more tasty green vegetables. Zucchini, carrots and green beans are teeming with potassium, spinach provides iron, and bell peppers and celery are full of B vitamins, folic acid, and dietary fiber.
The vegetables in this soup are are also great sources of vitamin C, beta-carotene, calcium, as well as cancer fighting flavonoids. Eating vegetables everyday is a sure way to reduce the risk of heart disease as all vegetables offer healthy doses of antioxidant compounds that help to protect against it.
Green Chicken Noodle soup is easy to make and a can be a healthy, and quick weeknight meal solution. This soup can also be made ahead and frozen to serve at a later date. Green Chicken Noodle Soup is a very satisfying meal on it's own but it is extra tasty when it is paired up with some hot, fresh bread sticks, or homemade garlic bread.
Green Chicken Noodle Soup
Ingredients:
- 6 cups water
- 2 medium zucchini
- 1 small bell pepper
- 2 carrots
- 2 celery stalks
- 1/2 pound fresh green beans
- 1 small onion
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 bay leaf
- 2-3 chicken bouillon cubes
- 8 oz egg noodles
- 2 cups cooked, cubed chicken
- 1 cup frozen, chopped spinach
Directions:
- Clean and rinse all vegetables.
- Slice the zucchini longways into halves. Thinly slice the zucchini so that the pieces are in a sort of half-moon shape.
- Chop the bell pepper and the onion.
- Thinly slice the carrots and celery. Cut the ends off of the green beans and then cut them into halves.
- Place all vegetable into a large pot or Dutch oven along with 3 tablespoons of the water. Bring the water to a boil and allow the vegetable to saute for about 2 minutes.
- Add the spices and the bay leaf and then top with the remaining water. Bring water to a rolling boil and allow the vegetable to cook for about 20 minutes.
- Add in the bouillion cubes, chicken and pour in the egg noodles. Allow the egg noodles to cook until tender, about 15 -18 minutes while stirring often.
- Stir in the spinach and stir well. Allow the soup to simmer about another 10 minutes.
- Serve in bowls.
*Different types of pasta can be used for variety. Try rotini, garden rotini or penne pasta. Also, those small boxes of fideo noodles are inexpensive and they are great in soups.
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