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.



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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
Per Serving: cal. (kcal) 230, Fat, total (g) 3, chol. (mg) 38, sat. fat (g) 1, carb. (g) 31, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 5, pro. (g) 18, vit. A (IU) 6705, vit. C (mg) 9, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 101, Cobalamin (Vit. B12) (g) 0, sodium (mg) 101, Potassium (mg) 474, calcium (mg) 61, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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