CHICKEN NOODLE SOUP

Chicken Noodle Soup image

Categories Chicken Roast Low Fat Low Sodium Noodle Simmer Boil

Yield serves 4

Number Of Ingredients 9

Ingredients

1 ounce medium whole-wheat egg noodles
2 cups low-fat, low-sodium chicken broth
1/2 small yellow onion, sliced thin
1 small carrot, sliced thin on the diagonal
1 celery stalk, sliced thin on the diagonal
3/4 cup shredded skinless breast meat from a rotisserie or roast chicken
Salt and freshly ground black pepper
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh flat-leaf parsley

Steps:

Bring a large pot of salted water to a boil. Cook the noodles according to the package directions, 8 to 10 minutes. Drain, and set aside.
While the noodles are cooking, combine the chicken broth, onion, carrots, and celery in a large saucepan, and bring to a boil over high heat. Cover, reduce the heat to medium-low, and simmer until the vegetables are tender, about 12 minutes.
Add the cooked noodles and the chicken to the soup. Season with salt and pepper to taste. Ladle the soup into bowls, sprinkle with the cheese and parsley, and serve.
nutrition information
Fat: 14g (before), 2.4g (after)
Calories: 430 (before), 101 (after)
Protein: 12g
Carbohydrates: 10g
Cholesterol: 23mg
Fiber: 2g
Sodium: 675mg

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