Diabetic Cooking

Soups & Stews

Vegetable-Chicken Noodle Soup

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Ingredients

  • 1 cup chopped celery
  • 1/2 cup thinly sliced leek (white part only)
  • 1/2 cup chopped carrot
  • 1/2 cup chopped turnip
  • 6 cups fat-free reduced-sodium chicken broth, divided
  • 1 tablespoon minced fresh parsley
  • 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon minced fresh rosemary leaves or 1/4 teaspoon dried rosemary
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon black pepper
  • 2 ounces uncooked yolk-free wide noodles
  • 1 cup boneless skinless chicken breast, cooked and diced

Directions

Combine celery, leek, carrot, turnip, and 1/3 cup chicken broth in large saucepan. Cover; cook over medium heat 12 to 15 minutes or until vegetables are tender, stirring occasionally.

Stir in remaining 5 2/3 cups broth, parsley, thyme, rosemary, vinegar, and pepper; bring to a boil. Add noodles; cook until noodles are tender.

Stir in chicken. Reduce heat to medium; simmer until heated through.

Yield: 6 servings. Serving size: about 1 cup soup.

Nutrition Facts Per Serving:
Calories: 98, Carbohydrates: 12 g, Protein: 10 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 73 mg, Fiber: 1 g

Exchanges per serving: 1/2 Bread/Starch, 1/2 Vegetable, 1 Meat.


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