Chicken Noodle Soup With Vegetables
|Olive oil||2 Tablespoon|
|Diced carrots||2 1⁄4 Cup (36 tbs)|
|Chopped scallions||1 1⁄2 Cup (24 tbs)|
|Green bell pepper||1 , seeded and diced|
|Low sodium chicken stock||3 Cup (48 tbs)|
|Chopped fresh parsley||1⁄3 Cup (5.33 tbs)|
|Chopped fresh dill/2 teaspoons dried dill||2 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
1. Heat the oil in a medium-size skillet over medium heat. Add the carrots, scallions and bell pepper, and saute 4 minutes, or until the carrots are softened. Add the stock and 1 cup of water, and bring the mixture to a simmer.
2. Break the linguine into 2-inch lengths and stir it into the soup.
3. When the soup returns to a simmer, stir in the parsley, dill, salt and black pepper, and cook another 10 minutes, or until the linguine is tender.