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Vegetable-Chicken Noodle Soup

Servings: 6 (Serving = 1-1/2 cup)
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Ingredients

  • 6 cups 1/3-less-salt chicken broth, divided
  • 1 cup chopped celery
  • 1/2 cup thinly sliced leek (white part only)
  • 1/2 cup chopped carrot
  • 1/2 cup peeled and chopped turnip
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
  • 1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon fresh ground black pepper
  • 2 ounces uncooked "no-yolk" broad noodles
  • 1 cup diced cooked chicken

Directions

  1. Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.
  2. Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black 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 (Per Serving)
Calories:98
Protein:10g
Sodium: 73 mg
Cholesterol:18 mg
Fat: 2g
Carbohydrates: 12g
Exchanges: 1/2 Starch/Bread, 1 Lean Meat, 1/2 Vegetable


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