Cold-Day Chicken Noodle Soup

Ingredients

  • 1 tablespoon canola oil
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 8 cups reduced-sodium chicken broth
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 3 cups uncooked whole wheat egg noodles (about 4 ounces)
  • 3 cups coarsely chopped rotisserie chicken
  • 1 tablespoon minced fresh parsley

Directions

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender.
  • Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.
Health Tip: Stick with tradition. A number of scientific studies actually support the idea that chicken noodle soup can help ease cold symptoms.

Nutrition

1-1/2 cups: 195 calories, 6g fat (1g saturated fat), 47mg cholesterol, 639mg sodium, 16g carbohydrate (2g sugars, 3g fiber), 21g protein.
 Diabetic exchanges: 2 lean meat, 1 starch, 1/2 fat.

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