Chicken Noodle Soup

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 1  tablespoon  stick margarine or butter
• 1  cup  chopped carrot
• 1  cup  chopped parsnip
• 1/2  cup  thinly sliced celery
• 1  tablespoon  all-purpose flour
• 3 1/2  cups  low-salt chicken broth
• 1  cup  water
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper
• 2  cups  uncooked wide egg noodles (about 4 ounces)
• 1  pound  skinned, boned chicken breast halves, cut into 1-inch pieces
• 2  tablespoons  chopped fresh parsley

Preparation

Melt margarine in a large Dutch oven over medium-high heat. Add carrot, parsnip, and celery; sauté 3 minutes. Stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.

Nutritional Information

Calories:

169 (19% from fat)

Fat:

3.5g (sat 0.9g,mono 1.3g,poly 0.9g)

Protein:

17g

Carbohydrate:

17.1g

Fiber:

1.6g

Cholesterol:

48mg

Iron:

1.4mg

Sodium:

190mg

Calcium:

32mg