Diabetic Chicken Noodle Soup Recipe

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Ingredients

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)

Directions

Yield:
8 cups

Serving size:
1 cup

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.

Calories: 151 calories, 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.