Chicken Noodle Soup
Most purchased soups are loaded with sodium, so make your own with this low-sodium chicken soup recipe. It's great for lunch or dinner with a sandwich.
Ingredients
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1 teaspoon olive oil
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1 cup chopped onion
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3 cloves garlic, minced
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1 cup chopped celery
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1 cup sliced, peeled carrots (2 medium)
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4 cups Maureen's Chicken Broth (separate recipe)
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4 ounces dried linguini, broken
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1 cup cooked non-brined chicken breast, cut into desired size (skin and bones removed)
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2 tablespoons snipped fresh parsley
Directions
1.
In a large saucepan heat olive oil over medium heat and saute onion and garlic until translucent. Add celery and carrots and continue to saute for another 3 minutes. Add Maureen's Chicken Broth. Bring to a boil; reduce heat and simmer, covered, 5 minutes. Stir in linguini; cook and stir until mixture returns to a boil. Reduce heat and simmer, covered, 10 minutes more or until pasta and vegetables are tender, stirring occasionally.
2.
Add cooked chicken and fresh parsley. Heat through.
Nutrition information
Calories 230, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 38 mg, Sodium 101 mg, Carbohydrate 31 g, Total Sugar 5 g, Fiber 3 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 6%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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