Chicken-Squash Noodle Soup
Ceramic mugs make great serving bowls for this colorful take on all-time-favorite chicken and noodle soup.
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 cans 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
Calories 215, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 53 mg, Sodium 560 mg, Carbohydrate 20 g, Total Sugar 7 g, Fiber 2 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 20%, Calcium 12%, Iron 8%. Exchanges: Vegetable .5, Starch 1, Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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