3 cups water
1 cup NO YOLKS brand egg noodles (uncooked, dry)
1 can (14.5 ounces) fat-free, low-sodium chicken broth
1 cup frozen mixed vegetables (not thawed)
1 teaspoon fresh dill (or 1/2 teaspoon dry dill)
1/4 teaspoon black pepper
1/4 teaspoon onion powder
3 drops hot pepper sauce
1/2 teaspoon parsley flakes
Bring 3 cups of water to a boil in a small saucepan over high heat. Add egg noodles and cook 8 minutes. Noodles will still be slightly firm, but do not overcook since they will be returned to heat. Drain noodles. Combine noodles and all remaining ingredients in a small saucepan and bring to a boil over medium heat; cover and reduce heat to simmer. Simmer 5 minutes to complete cooking.
Yield: 2 servings
Serving size: 1 1/4 cups soup
Nutrition Facts
Per Serving:
Calories: 128
Carbohydrate: 26 g
Protein: 6 g
Fat: 0 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 652 mg
Fiber: 5 g
Exchanges per serving: 2 starch
Carbohydrate choices: 2
