|Servings||Prep Time||Cook Time|
|6||0 mins||0 mins|
|1.||Slice the carrots and add to pot of water, turn on the heat to high. (You can add some wok oil, like House of Tsang's to the water for a little spice).|
|2.||Cube the potatoes and chop the onions, add to the pot of water.|
|3.||Let the vegetables cook for about 5 minutes. Turn down the heat to medium-high.|
|4.||Add the macaroni shells, stir, cook for 12 minutes.|
|5.||Add chicken stock, stir.|
|6.||Scoop into bowls and enjoy!|
|7.||Note: can be easily frozen in baggies for later use. Just remove from freezer, put into pot of boiling water until heated, open or cut bottom of bag and into your bowl.|
There are 274 calories in 1 serving of Chicken Vegetable Noodle Soup.
Calorie split: 2% fat, 87% carbs, 11% protein.
|Serving Size||1 serving|