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Ingredients1 h 5 m servings 189 cals
Original recipe yields 10 servings
- Heat butter in a skillet over medium heat; cook and stir onion until lightly browned, about 10 minutes.
- Combine onion, zucchini, chicken broth, beef broth, beef, basil, thyme, rosemary, and white pepper in a stockpot; simmer until beef is cooked through and zucchini is tender, about 30 minutes. Add more chicken broth if mixture becomes too thick.
- Bring soup to a boil, add noodles, and cook until noodles are tender, yet firm to the bite, 15 to 20 minutes.
- Cook's Note:
- For a little extra color, small diced pieces of red sweet peppers or carrots could be added.
Per Serving: 189 calories; 6.8 g fat; 21.3 g carbohydrates; 11.2 g protein; 42 mg cholesterol; 389 mg sodium. Full nutrition
ReviewsRead all reviews 2
3 1 18 ... No noodles, subbed with barley. Quite bland, added carrots. A good warmer-upper soup though. Oh, sorry, I forgot to mention, all chicken broth & meatless.