Title: Chicken Noodle Soup
Categories: Soup Diet Poultry Pasta
Yield: 8 Servings
| 3 | lb | Chicken pieces |
| 6 | c | Hot water, divided |
| 2 | x | Lg stalks Celery, thin slice |
| 1 | c | Med Carrots, thin sliced |
| 1/2 | ts | Dried Basil |
| 1/4 | ts | Rosemary |
| 1/4 | ts | Pepper |
| 1 | ts | Salt, (opt.) |
| 1/2 | c | Thin Egg Noodles |
In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots,
basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until
chicken falls easily from the bone, stirring twice during cooking.
Remove chicken from the bones. Discard bones and skin. Dice meat and
return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at
High 8-10 minutes, or until water boils. Then, Microwave at High 7-10
minutes, or until noodles are tender. PER SERVING: 111 calories, 274 mg
sodium, 6 mg cholesterol Exchanges: 1 veg, 1 1/2 low fat meat