• 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


  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.

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

Nutritional Information Per Serving:

Calories: 98
Fat: 2 grams
Sodium: 73 miligrams
Cholesterol: 18 miligrams
Protein: 10 grams
Carbohydrates: 12 grams

Diabetic Exchanges

1/2 Starch/Bread, 1 Lean Meat, 1/2 Vegetable

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