Homemade Chicken Noodle Soup
1 tablespoon canola or vegetable oil
1 cup thinly sliced carrots (3 medium carrots)
1/2 cup chopped onion
1/2 cup thinly sliced celery
2 tablespoons chopped celery tops or parsley
1 (32 ounce) container reduced sodium chicken broth
1-1/2 cups thin yolk free egg noodles (3 ounces)
8 ounces Healthy Ones™ Deli Oven Roasted Chicken Breast cut 1/2-inch thick (1 slice from large end or 2 slices from smaller end), cut into cubes (1-1/2 cups)
Salt and freshly ground black pepper (optional)
Heat oil in a large saucepan over medium-high heat. Add carrots, onion, celery and celery tops; cook 3 minutes. Add broth; bring to a boil. Reduce heat; simmer uncovered 8 to 10 minutes or until vegetables are tender. Stir in noodles; simmer 6 minutes or until noodles are tender. Stir in chicken; heat through. Season to taste with salt and pepper if desired.
Makes 4 servings, about 5 cups soup.
Calories from fat: 18%
Total Fat: 4g