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postheadericon Chicken-Noodle Soup

5.00 avg. rating (92% score) - 3 votes

Chicken-Noodle Soup is a delicious recipe that is packed with vegetables and noodles. It is made with low-sodium chicken broth and whole-wheat noodles also to keep it healthy. Key ingredients: Chicken, onions, carrots, celery, green peas and noodles. It is well seasoned and makes (8) servings with a (1-1/2) cup serving size. Total time, (start to finish), is only (1) hour. This is also a low calories, low fat, low carbohydrates, low sugars, diabetic-friendly and Weight Watchers (7 SmartPoints), (7 PointsPlus) recipe. Chicken-Noodle Soup will be loved by all of your family, friends and guests.

chicken-noodle-soupPrep Time: 20 Minutes.
Cooking Time: 40 Minutes.
Total Time: About 1 Hour.

INGREDIENTS:

2 tbsp extra-virgin olive oil
1 cup chopped onions
2 large garlic cloves, chopped
1 tsp dried thyme
1 bay leaf
8 cups low-sodium chicken broth
(2 lbs) bone-in chicken breasts, skin removed
2 cups sliced celery
2 cups sliced carrots
2 cups frozen green peas
1-1/4 tsp salt
1/2 tsp ground black pepper
3 cups cooked, whole-wheat egg noodles
1/4 cup chopped fresh parsley

DIRECTIONS:

1. Heat oil in a large pot over medium heat. Add in the onion and garlic; cook, stirring occasionally, until softened, (2 to 3 minutes).

2. Add the thyme and bay leaf; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until thermometer inserted into thickest part of chicken, without touching bone, registers 165° F. (20 to 22 minutes). Skim any foam from the surface as chicken cooks.

3. Remove chicken and transfer to a clean cutting board. When cool enough to handle, remove meat from the bones and shred.

4. Meanwhile, add in the celery, carrots and peas to the pot; return to a simmer. Cook until vegetables are tender, (4 to 10 minutes). Stir in the shredded chicken, salt, pepper and noodles; cook until heated through, (about 3 minutes). Remove from heat and stir in parsley.

Yield: 8 Servings.
Serving Size: 1-1/2 cups per serving.

Weight Watchers (7 SmartPoints), (7 PointsPlus)
Carb Choices: 2

Diet Exchange:
1 Starch + 1 Vegetable + 2-1/2 Meat (L) + 1 Fat

NUTRITIONAL INFORMATION:
Calories: 290, Total Fat: 8g, Saturated Fat: 2g, Cholesterol: 63mg, Sodium: 553, Sugars: 5g, Carbohydrates: 28g, Fiber: 4g, Protein: 26g,

Original recipe and image from: Meredith Corporation. http://www.eatingwell.com/recipes/classic_chicken_soup.html

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IMPORTANT: This site is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

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