Chicken vegetable soup with noodles <r t>

Yield: 6 Servings

Measure Ingredient
1½ teaspoon Olive Oil; *Note
1½ cup Carrots; Sliced(3 Med)
1⅔ cup Zucchini; Quartered Lengthwise, Sliced, (2 Med)
½ cup Onion; Chopped, (1 Med)
½ cup Chopped Celery; **Note
3 \N Skinless Boneless Chicken Breast Halves, Cut In Thin Bite-Sized Strips
29 ounces Nonfat Veg Chicken Broth; Low Sod, ***Note
1 cup Water
4 ounces Uncooked Egg Noodles; (1 1/2 C)

*NOTE: Original recipe used 2 tsp olive oil **NOTE: I added the celery to the was not in the original recipe

***NOTE: Original recipe used 2 (14½ oz) cans ready-to-serve fat-free chicken broth with ⅓ less sodium Heat oil in nonstick Dutch oven or large saucepan over medium heat until hot. Add carrots, zucchini and onions; cook and stir 5 min.

Stir in chicken; cook over medium-high heat for 3 min, stirring frequently.

Add broth and water; bring to a boil. Add noodles; boil 3 min or until chicken is no longer pink and noodles are tender. If desired, add salt to taste.

Makes 6 (1 ⅓ C) servings.

Prep Time: 25 min

According to original recipe per serving: Cal 200; Fat 4g; Carb 21g; Fib 3g; Pro 19g; Sod 370mg

Dietary Exchange: 1 starch; 1 veg, 2 very lean meat; ½ fat OR 1 carb; 1 veg, 2 very lean meat; ½ fat

This was quite good and very filling.

Entered into MasterCook and tested for you by Reggie and Jeff Dwork <reggie@...>

NOTES : Cal 154⅘, Fat 2.8g, Carb 18g, Fib 2.2g, Pro 19.7g, Sod 196mg, CFF 14⅕%.

Recipe by: Fast And Healthy, Sept/Oct, 1997 Posted to Digest eat-lf.v097.n215 by Reggie Dwork <reggie@...> on Aug 25, 1997

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