Chicken-Squash Noodle Soup
Ceramic mugs make great serving bowls for this colorful take on all-time-favorite chicken and noodle soup.
Recipe from Diabetic Living
1 1/2 cups
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon poultry seasoning
1 tablespoon canola oil
1 medium onion, chopped
1 stalk celery, chopped
1 medium carrot, peeled and chopped
2 cloves garlic, minced
3 14 ounce can reduced-sodium chicken broth
1 1/2 cups dried medium noodles
1 medium zucchini or yellow summer squash, quartered lengthwise and cut into 1-inch-thick pieces
1 3/4 cups fat-free milk
1/4 cup all-purpose flour
1/4 cup snipped fresh parsley
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.
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.
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 (µg) 52.41, Cobalamin (Vit. B12) (µg) 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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