Chunky Chicken Noodle and Vegetable Soup

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 white onion medium, finely chopped
• 5 stalks celery chopped
• 4 carrots large, peeled and sliced
• 1 cup sweet peppers chopped
• 1 zucchini chopped, 1/2 inch pieces
• 1 yellow squash chopped 1/2 inch pieces
• 1 1/2 cups eggplant chopped 1/2 inch pieces
• 5 cloves garlic fresh, minced
• 48 ounces chicken broth I used 1 full 32 oz size and 1/2 of another
• 9 ounces noodles small, choice
• 1 tablespoon Dijon mustard coarse
• 1 teaspoon hot sauce doesn’t make it spicy, just gives a nice flavor
• 2 chicken breasts large, cooked and shredded, lightly seasoned with salt and pepper
• 1 cup fresh parsley finely chopped
• garlic salt
• 1 pinch kosher salt

Nutrition

• Calories : 250 calories
• Carbohydrate : 31 grams
• Cholesterol : 40 milligrams
• Fat : 8 grams
• Fiber : 4 grams
• Protein : 14 grams
• SaturatedFat : 1 grams
• Sodium : 160 milligrams
• Sugar : 5 grams