Chicken Soup
Calories 196 (14% from fat)
Fat 3 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 70 mg.
Sodium 327 mg.
Carb. 16 gram
Fiber 2 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 24 gram
Ingredients
1 Tbsp. fat free butter
(We used I Can't Believe It's Not Butter! Fat Free.)
1 cup chopped baby carrots
1 cup chopped parsnip
1/2 cup thinly sliced celery
1 Tbsp. whole wheat flour
1 cup water
3 cups reduced sodium chicken broth
(1.5 of the 14 oz. cans.)
1/4 tsp pepper
2 Tbsp. dried parsley
1 lb. boneless, skinless chicken breast
(Cut into 1 inch cubes.)
2 cups wide egg noodles
2. Place non-stick cooking pot on stove and melt butter over medium-high heat. Add the vegetables and sauté for 3 minutes. Stir in flour. Add the water, chicken broth, pepper, parsley and stir. Bring to a boil.
3. Once it's boiling, cover, reduce heat and simmer for 5 minutes.
4. Add chicken breast, noodles and bring to a boil again.
5. Once it's boiling, cover, reduce heat and simmer for final 10 minutes.
Yield: 7 Servings
Freeze the soup in individual portions for easy re-heating later.
Crack the top and microwave for approximately 5 minutes.
