Place broth, water, salt-free seasoning, and instant minced onions in a 2-quart pan and bring to a boil over high heat. Reduce heat to medium and add noodles; cook until tender (approximately 6–8 minutes). Drain and flake chicken; stir into soup along with vegetables. Season with black pepper to taste. Heat through.
Calories: 89 calories, Carbohydrates: 10 g, Protein: 10 g, Fat: 1 g, Saturated Fat: <1 g, Sodium: 284 mg, Fiber: 2 g
Exchanges per serving: 1/2 starch, 1 nonstarchy vegetable, 1 very lean meat. Carbohydrate choices: 1.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.