Vegetable-Chicken Noodle Soup

by the Editors of Publications International, Ltd.


Vegetable-Chicken Noodle Soup Photo
Vegetable-Chicken Noodle Soup
Yield: Makes 6 servings
If chicken soup is famous for making you feel better, then this soup should keep you feeling great! Loaded with vegetables, this noodle soup is a wonderful start to any meal.
Ingredients:
1
cup chopped celery

1/2
cup thinly sliced leek (white part only)

1/2
cup chopped carrot

1/2
cup chopped turnip

6
cups fat-free reduced-sodium chicken broth, divided

1
tablespoon minced fresh parsley

1-1/2
teaspoons fresh thyme or 1/2 teaspoon dried thyme

1
teaspoon fresh rosemary or 1/4 teaspoon dried rosemary

1
teaspoon balsamic vinegar

1/4
teaspoon black pepper

2
ounces uncooked yolk-free wide noodles

1
cup diced cooked boneless skinless chicken breast



 
Preparation:
1.
Combine celery, leek, carrot, turnip and 1/3 cup chicken broth in large saucepan. Cover; cook over medium heat 12 to 15 minutes or until vegetables are tender, stirring occasionally.

2.
Stir in remaining 5-2/3 cups broth, parsley, thyme, rosemary, vinegar and pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.



Nutritional Information:
Serving Size: about 1 cup soup
Sodium 73 mg
Protein 10 g
Fiber 1 g
Carbohydrate 12 g
Cholesterol 18 mg
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 14 %
Calories 98
Dietary Exchange:
Meat 1
Vegetable 1/2
Starch 1/2


This recipe appears in: Soups


you might also like...
FPO

Spicy Black Bean Sausage Stew

Learn how to prepare all kinds of stews that can warm up even the coldest day or night.

FPO

Creamy Turkey Soup

Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.