Diabetic Cooking

Fast dill veggie noodle soup

Preparation time: 10 minutes. Cooking time: 15 minutes.


  • 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 calories, Carbohydrates: 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.

Kathleen Stanley is a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky. She is coauthor of Quick & Easy Diabetic Recipes for One, published by the American Diabetes Association in 2007.