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Vegetable-Chicken Noodle Soup
Vegetable-Chicken Noodle Soup
YIELD Makes 6 servings
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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:
- 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.
This recipe appears in: Soups
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 |
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