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Warm and savory, this soup hits the spot on a cold winter’s day. You can substitute bow tie pasta for the egg noodles in this recipe.
Ingredients
1 pound (450g) boned and skinned chicken breasts, cut into 1-inch (2.5cm) pieces
2 tsp (10mL) vegetable oil
1 cup (180g) onion, chopped
1 cup (150g) red bell pepper, chopped
2 cloves garlic, minced
8 cups (2L) water
2 Tbsp (40g) chicken bouillon granules
1/2 tsp (2g) pepper
2 whole bay leaves
4 ounces (115g) egg noodles, cholesterol free, uncooked
2 cups (300g) frozen mixed vegetables
Directions
In a large Dutch oven or soup pot, sauté chicken pieces in oil over medium heat until pinkness is gone and chicken is opaque.
Add onion, red pepper, and garlic to chicken, sauté about 2 minutes.
Add water, bouillon, pepper, and bay leaves.
Bring to a boil, cover and simmer for 5 minutes.
Stir in noodles and frozen vegetables and cook for 10–15 minutes uncovered until noodles are tender. Remove bay leaves before serving.
Note: Prepare bay leaves for cooking by breaking them in half and placing them in a tea ball. Toss the tea ball into the soup pot. You can easily find the tea ball when it’s time to remove the bay leaves.
