Title: Chicken Vegetable Soup with Noodles T>
Categories: Chicken Eat Entree Lowfat
Yield: 6 Servings

1 1/2	ts	Olive oil; *note
1 1/2	c	Carrots; sliced(3 med)
1 2/3	c	Zucchini; quartered lengthwise
		; sliced, (2 med)
1/2	c	Onion; chopped, (1 med)
1/2	c	Chopped celery; **note
3		Skinless boneless chicken breast halves, cut in thin
		; bite-sized strips
29	oz	Nonfat veg chicken broth; low sod, ***note
1	c	Water
4	oz	Uncooked egg noodles; (1 1/2 c)

*NOTE: Original recipe used 2 tsp olive oil **NOTE: I added the celery to the recipe. . . it was not in the original recipe ***NOTE: Original recipe used 2 (14 1/2 oz) cans ready-to-serve fat-free chicken broth with 1/3 less sodium

Heat oil in nonstick Dutch oven or large saucepan over medium heat until hot. Add carrots, zucchini and onions; cook and stir 5 min.

Stir in chicken; cook over medium-high heat for 3 min, stirring frequently. Add broth and water; bring to a boil. Add noodles; boil 3 min or until chicken is no longer pink and noodles are tender. If desired, add salt to taste.

Makes 6 (1 1/3 C) servings.

Prep Time: 25 min

According to original recipe per serving: Cal 200; Fat 4g; Carb 21g; Fib 3g; Pro 19g; Sod 370mg

Dietary Exchange: 1 starch; 1 veg, 2 very lean meat; 1/2 fat OR 1 carb; 1 veg, 2 very lean meat; 1/2 fat

This was quite good and very filling.

Entered into MasterCook and tested for you by Reggie and Jeff Dwork

NOTES : Cal 154.8 Fat 2.8g Carb 18g Fib 2.2g Pro 19.7g Sod 196mg CFF 14.2% Posted to MM-Recipes Digest V4 #8 by fatfree-request@fatfree.com on Aug 17, 1997

Recipe by: Fast And Healthy, Sept/Oct, 1997

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