Prep time: 10 minutes
Cook time: 30 minutes
Level of Difficulty: Moderate, due to the chopping
1 tablespoon olive oil
1 yellow onion, chopped
2 stalks celery, diced
2 large carrots, diced
½ cup fresh/frozen corn kernels
1 tablespoon garlic, minced
1 tablespoon coriander
1½ teaspoon ground cumin
½ teaspoon kosher salt
1/8 teaspoon fresh cracked black pepper
1 pound chicken tenders, cut into 1 by 1–inch cubes
64 ounces low–sodium chicken broth
1 teaspoon honey
1 tablespoon lemon zest
7 ounces dried egg noodles
2 tablespoons parsley, chopped
8 tablespoons Benefiber® Powder*
Heat olive oil in large stockpot. Add onion, celery, carrots, corn, garlic, coriander, cumin, salt and pepper. Sauté over medium heat for about 5 minutes stirring occasionally. Add chicken pieces and cook for about 5 minutes stirring often. Add broth, honey, lemon zest and noodles. Reduce heat to low and simmer for about 20 minutes. Stir in parsley and Benefiber®.
*Read product label before recipe preparation.
Chicken Soup with Benefiber®
