Chicken-Vegetable Soup [Bulkbites.com]

• Servings: 8
• Time: 60 minutes

Eating chicken is extremely beneficial for muscle building as it is rich in high quality protein and a number of essential nutrients like vitamin B6, vitamin C, vitamin E and vitamin B12. Leeks are rich in vitamin A, folic acid, riboflavin, niacin, thiamine, magnesium, calcium, iron and potassium. Eating leeks helps to control the blood pressure levels and lowers the cholesterol levels in the body.

Nutrition

• calories: 592
• protein: 59
• carbs: 32
• fat: 26
• saturated fat: 0.38
• polyunsaturated fat: 0.5
• monounsaturated fat: 0.4
• cholesterol: 24
• sodium: 63
• potassium: 386
• dietary fiber: 3.96
• sugars: 4.79
• vitamin a: 231
• vitamin c: 12
• calcium: 57
• iron: 1
• magnesium: 0
• complex carbs: 23.25
• other fats: 24.72

Ingredients

• 1 dash Salt, table
• 1 dash Spices, pepper, black
• 8 serving Water
• 16 1 piece roasted chicken, fat free, bone removed
• 6 cup Noodles, egg, dry, unenriched
• 1.5 cup chopped Carrots, raw
• 2.5 cup chopped Celery, raw
• 1.5 cup slices Parsnips, raw
• 2 cup Leeks, (bulb and lower leaf-portion), raw
• 1 sprigs Dill weed, fresh
• 1.5 cup, cubes Turnips, raw

Instructions

• Split the roasted chicken in half-lengthwise. Cover it water and bring it to a boil.
• Remove the fat from the surface of broth. Add turnip, carrot, parsnip, leek and celery and bring the mixture to a boil.
• Reduce heat and simmer until the vegetables are tender.
• Remove chicken and keep it aside to cool. Now shred chicken into pieces so that 6 cups of meat is obtained
• Add chicken to the pan along with salt, pepper and dill.
• Cook noodles as per the directions given in the package. Transfer ½ cup noodles in each of 8 bowls. Top each of the bowls with the 1 ½ cup chicken mixture. Serve hot.