Good-for-you chicken noodle soup

Preparation time: 45 minutes

2 (8 ounces each) boneless, skinless chicken breasts
6 cups water
1 can (14 1/2 ounces) fat-free, 1/3-less-sodium chicken broth
1/3 cup finely diced carrot
1 cup diced onion (approximately 1/2 large onion)
1/2 cup finely diced celery
1 teaspoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/8 teaspoon black pepper
4 ounces dry angel hair pasta (break noodles in half)

Place chicken, water, broth, carrot, onion, and celery in a one-gallon pot and bring to a boil. Cook until chicken is no longer pink (about 15 minutes). Remove chicken and skim any fat from broth (or refrigerate broth for 2 to 3 hours and then skim fat). Dice chicken into bite-size pieces. Return chicken to the skimmed broth along with all remaining ingredients. Place over high heat and return to a boil. Reduce heat to medium-high and boil gently until pasta is cooked (3 to 5 minutes). Serve right away; the pasta will continue to absorb liquid if the soup is left simmering.

Yield: 8 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 151
  Carbohydrate: 10 g
  Protein: 21 g
  Fat: 3 g
  Saturated fat: 1 g
  Sodium: 276 mg
  Fiber: <1 g
  Exchanges per serving: 1/2 starch, 3 very lean meat
  Carbohydrate choices: 1

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

More Soups & Stews recipes

Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.