I've been trying to eat better (not that I've had a huge problem with that before), but I'm having a hard time getting all my veggies in. So I thought one of the best ways to get my veggies in my diet was to make soup! I'm a potato fan, but I really needed a soup that had some protein and greens. So I took a family fave and made some moderations; I removed some of the sodium, added some kale and added some of my favorite pasta.
Country Chicken Noodle Soup
1 can of Veg-All (undrained)
1 15 oz can of chunk chicken in water
4 cups of low-sodium chicken broth
3 cans of water ( I used the Veg-All can)
2 cups of kale
I put all of the ingredients in a big stockpot and heat to boiling. Then, I lowered the heat to low. I let it simmer until the egg noodles are done. I think there was enough salt in the Veg-All for me, but I would definitely season to taste. This also tasted great re-heated with a dash of Parmesan cheese and some crusty bread or grilled cheese.