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Chicken Vegetable Soup With Noodles

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Dutch	Chicken/tur, Eat-lf mail, Low fat, Main dishes	6	Servings

INGREDIENTS

1 1/2	t	Olive Oil, *Note
1 1/2	c	Carrots, Sliced3 Med
1 2/3	c	Zucchini, Quartered
		Lengthwise Sliced 2
		Med
1/2	c	Onion, Chopped 1 Med
1/2	c	Chopped Celery, **Note
3		Skinless Boneless Chicken
		Breast Halves Cut In
		Thin
		Bite-Sized Strips
29	oz	Nonfat Veg Chicken Broth
		Low Sod ***Note
1	c	Water
4	oz	Uncooked Egg Noodles, 1 1/2

INSTRUCTIONS

C
NOTE: Original recipe used 2 tsp olive oil  **NOTE: I added the celery
to the recipe...it was not in the original  recipe  ***NOTE: Original
recipe used 2 (14 1/2 oz) cans ready-to-serve  fat-free chicken broth
with 1/3 less sodium  Heat oil in nonstick Dutch oven or large saucepan
over medium heat  until hot. Add carrots, zucchini and onions; cook and
stir 5 min.  Stir in chicken; cook over medium-high heat for 3 min,
stirring  frequently. Add broth and water; bring to a boil. Add
noodles; boil 3  min or until chicken is no longer pink and noodles are
tender. If  desired, add salt to taste.  Makes 6 (1 1/3 C) servings.
Prep Time: 25 min  According to original recipe per serving: Cal 200;
Fat 4g; Carb 21g;  Fib 3g; Pro 19g; Sod 370mg  Dietary Exchange: 1
starch; 1 veg, 2 very lean meat; 1/2 fat OR 1  carb; 1 veg, 2 very lean
meat; 1/2 fat  This was quite good and very filling.  Entered into
MasterCook and tested for you by Reggie and Jeff Dwork
<reggie@reggie.com>  NOTES : Cal  154.8, Fat 2.8g, Carb 18g, Fib 2.2g,
Pro 19.7g, Sod  196mg, CFF 14.2%.  Recipe by: Fast And Healthy,
Sept/Oct, 1997 Posted to Digest  eat-lf.v097.n215 by Reggie Dwork
<reggie@reggie.com> on Aug 25, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 160 Calories From Fat: 40 Total Fat: 4.5g Cholesterol: 54.2mg Sodium: 483.1mg Potassium: 390.5mg Carbohydrates: 6.7g Fiber: <1g Sugar: 1.5g Protein: 22g