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Vegetable-Chicken Noodle Soup
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Publications International, Ltd., the Editors of. "Vegetable-Chicken Noodle Soup." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/vegetable-chicken-noodle-soup-recipe.htm> 04 December 2008.
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
