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Harvest Chicken Noodle Soup
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-
Prep
20
min
-
Total
40
min
-
Servings
3
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Ingredients
-
1/2
cup sliced celery
-
1/2
cup chopped carrot
-
1/4
cup chopped onion
-
1
small zucchini, coarsely chopped
-
1/2
teaspoon dried thyme leaves
-
2
(14 1/2-oz.) cans ready-to-serve chicken broth
-
1/2
cup water
-
3
oz. (1 1/2 cups) uncooked medium egg noodles
-
1
cup cubed cooked chicken
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Steps
-
1
In large saucepan, combine all ingredients except noodles and chicken; mix well. Bring to a boil.
-
2
Stir in noodles and chicken. Reduce heat to low; simmer 15 to 20 minutes or until noodles and vegetables are tender.
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-
Other types of pasta can be used in place of the egg noodles in this recipe. Try elbow macaroni, ditalini or small shells.
-
If you don't have time to cook chicken, purchase frozen chopped cooked chicken or a thick piece of deli chicken and cube it.
-
Offer bowls of toppings to enhance this soup. Try Parmesan cheese, chopped fresh parsley and finely chopped green onions.
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Nutrition Facts
Serving Size:
1 2/3 Cups
- Calories
- 250
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Cholesterol
- 70mg
- 23%
- Sodium
- 940mg
- 39%
- Total Carbohydrate
- 26g
- 9%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 4g
- Protein
- 24g
- Vitamin A
- 120%
- 120%
- Vitamin C
- 8%
- 8%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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