Vegetable-Chicken Noodle Soup
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.
Makes 6 servings
|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|
- 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.
- 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.
|Serving Size:||about 1 cup soup|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||14 %|
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