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Ingredients
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    1   pound 
    skinless, boneless chicken breast halves, cut into 1-inch pieces
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    1/2  teaspoon 
    poultry seasoning
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    1   tablespoon 
    canola oil
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    1   
    medium onion, chopped
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    1   
    stalk celery, chopped
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    1   
    medium carrot, peeled and chopped
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    2   
    cloves garlic, minced
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    3  14  ounce can 
    reduced-sodium chicken broth
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    1 1/2  cups 
    dried medium noodles
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    1   
    medium zucchini or yellow summer squash, quartered lengthwise and cut into 1-inch-thick pieces
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    1 3/4  cups 
    fat-free milk
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    1/4  cup 
    all-purpose flour
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    1/4  cup 
    snipped fresh parsley

Directions
1.
In a large bowl, combine chicken pieces and poultry seasoning; toss to coat. In a 4-quart Dutch oven, heat oil over medium heat. Add chicken pieces; cook for 3 to 5 minutes or until chicken pieces are browned. Using a slotted spoon, transfer chicken to bowl and set aside.
2.
In the same Dutch oven, cook onion, celery, carrot, and garlic over medium heat about 5 minutes or just until tender, stirring occasionally. Add chicken broth; bring to boiling. Add chicken, noodles, and zucchini. Return to boiling; reduce heat. Cover and simmer for 5 minutes.
3.
In a medium bowl, whisk milk and flour together until combined; stir into chicken mixture. Cook and stir until bubbly. Cook and stir for 1 minute more. Sprinkle with parsley just before serving.
Nutrition information
Per Serving: cal. (kcal) 215, Fat, total (g) 4, chol. (mg) 53, sat. fat (g) 1, carb. (g) 20, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 7, pro. (g) 25, vit. A (IU) 2089.38, vit. C (mg) 11.81, Thiamin (mg) 0.21, Riboflavin (mg) 0.31, Niacin (mg) 9.67, Pyridoxine (Vit. B6) (mg) 0.51, Folate (g) 52.41, Cobalamin (Vit. B12) (g) 0.61, sodium (mg) 560, Potassium (mg) 459, calcium (mg) 121.16, iron (mg) 1.44, Vegetables () 0.5, Starch () 1, Lean Meat () 3, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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