Vegetable Medley Chicken Noodle Soup

Recipe Ingredients

2		Boneless skinless chicken breasts - cut into 1" pieces
		(abt 1/2 lb ea to equal 2 cups)
3 teaspoons	15ml	Vegetable oil - divided
1 cup	62g / 2.2oz	Chopped onion
2/3 cup	97g / 3.4oz	Chopped red bell pepper
1 cup	93g / 3.3oz	Garlic clove - minced (abt 1 tsp) (medium)
2		Water
1 tablespoon	15ml	Chicken bouillon granules
3/4 teaspoon	3.8ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Salt
2		Bay leaves
4 oz	113g	Cholesterol-free noodles
		(one-third of a 12 oz package)
1 cup	160g / 5.6oz	Frozen cut green beans
1 cup	110g / 3.9oz	Frozen sliced carrots
1/4 cup	36g / 1.3oz	Chopped fresh parsley

Recipe Instructions

Saute chicken in 2 teaspoons oil in Dutch oven over medium heat for about 5 minutes or until chicken is cooked through. Remove from pan; set aside.

Saute onion, red pepper and garlic in remaining 1 teaspoon oil (add the oil only if it's needed) about 3 minutes, or until vegetables are tender-crisp. Add water, bouillon, pepper, salt and bay leaves. Bring to a boil. Stir in noodles, beans and carrots. Cook 10 minutes, then add reserved chicken and parsley.

Continue cooking until heated through and noodles are tender, about 2 minutes. Remove bay leaves before serving.

This recipe yields six 1 1/2-cup servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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