Source URL: http://www.diabetesselfmanagement.com/recipes/soups-stews/good-for-you-chicken-noodle-soup/
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, Carbohydrates: 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.
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