Rosemary Chicken Noodle Soup

To save cleanup time, cook the noodles first, and then use the same pot for the soup. Add the noodles to the soup just before serving so they don't absorb too much of the broth. You can bring the noodles to work in a zip-top plastic bag. Make the soup the night before, cool to room temperature, and refrigerate; reheat in the microwave or in a slow cooker set on HIGH.

Yield: 10 servings (serving size: 2 cups)

Ingredients

• 4  cups  hot cooked whole wheat blend wide egg noodles (about 3 1/2 cups uncooked)
• 1  tablespoon  olive oil
• 2  teaspoons  salt, divided
• 8  cups  water
• 4  cups  fat-free, less-sodium chicken broth
• 2  cups  chopped onion
• 1  cup  chopped celery
• 2  tablespoons  dried rosemary
• 1 1/2  pounds  skinless, boneless chicken thighs
• 1 1/2  pounds  skinless, boneless chicken breast
• 1  (10-ounce) package preshredded carrot
• 1  (8-ounce) package presliced mushrooms
• 1/3  cup  finely chopped fresh parsley
• 1  (6-ounce) package fresh baby spinach
• 1/4  cup  fresh lemon juice
• 1/2  teaspoon  black pepper

Preparation

Combine noodles, oil, and 1/2 teaspoon salt; toss well to coat.

Combine water and next 6 ingredients (through chicken breast) in a large Dutch oven; add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove chicken from pan; cool slightly. Shred chicken with 2 forks.

Add carrot and mushrooms to pan; bring to a boil. Reduce heat, and simmer 6 minutes or until carrot is tender. Add shredded chicken, parsley, spinach, and remaining 1 teaspoon salt; cook 3 minutes or until spinach wilts. Stir in noodle mixture, lemon juice, and pepper. Cook 1 minute.

Nutritional Information

Calories:

291 (17% from fat)

Fat:

5.6g (sat 1.2g,mono 2.2g,poly 1.4g)

Protein:

34.5g

Carbohydrate:

27.1g

Fiber:

5.4g

Cholesterol:

96mg

Iron:

3.3mg

Sodium:

791mg

Calcium:

71mg