Chicken Pepper Soup

Introduction

I used up leftovers in the fridge. Turned out delicious and very flavorful!

Number of Servings: 10

Ingredients

2# boneless, skinless chicken breast
1c green bell pepper, chopped (about 1 large pepper)
1c red bell pepper, chopped
2 small white onions (or whichever onions you prefer), diced
1 can/box of chicken broth
3c water
1/2t Italian herb seasoning
1/2t basil flakes
1 "dash" of crushed red pepper flakes
1/2t garlic powder
1/2t onion powder
1t sea salt
1/4t black pepper

Tips

I did this in my crock pot and added the noodles half an hour before I was ready to eat.

Directions

Put raw chicken breast in pot with box of broth and enough extra water to cover chicken. And add all seasonings.
Boil until cooked thru.
Chop all of your vegetables.
Dice or shred chicken.
Since I boiled the chicken in the broth I used a mesh strainer to get out the boiled up fat and gross bits.
Put all veggies, chicken, strained broth into the pot. Check seasonings.
Cook until vegetables are tender, add the noodles Cook until they are tender.
Serve.

Serving Size: Makes 10 1-cup servings

Nutrition Info:

• Servings Per Recipe: 10
• Amount Per Servin: 1c
• Calories: 82.6

• Total Fat: 1.4 g
• Cholesterol: 29.8 mg
• Sodium: 376.1 mg
• Total Carbs: 5.6 g
• Dietary Fiber: 0.9 g
• Protein: 11.7 g