[Heaven Sent]

Chicken-Noodle Soup
By Jean Kressy

What makes chicken soup so soothing? No one knows for sure, but our version-chock-full of healthy veggies and hearty noodles-is guaranteed to do the trick.

Ingredients:

1 tablespoon margarine
1 cup thinly sliced carrot
1 cup diced parsnip
1 large rib celery, diced (about 3/4 cup)
1 medium onion, diced (about 1/2 cup)
1 tablespoon all-purpose flour
2 cans (141/2 ounces each) low-fat, reduced-
sodium chicken broth
2 cups water
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon pepper
11/2 cups uncooked broad egg noodles
(about 3 ounces)
1/2 pound skinless, boneless chicken breast,
cut into short, thin strips
3 tablespoons finely chopped fresh parsley

Category:

Comfort Foods
Low-Carb
Soups and Stews

Servings:

5 servings

Per Serving:

198 calories
21 g carbohydrate
7 g fat
13 g protein
3 g fiber.

Directions:
In a Dutch oven or large saucepan, heat margarine over medium-high heat. Add carrots, parsnips, celery and onion; cook 3 minutes, stirring occasionally, until tender. Sprinkle vegetables with flour and stir to combine. Add broth, water, bay leaf, salt and pepper.
Cover and bring to a boil, then reduce heat and simmer 5 minutes. Add noodles and chicken; cover and bring back to a boil, then reduce heat and simmer 8 more minutes, or until noodles are tender and chicken is cooked through. Remove bay leaf and stir in parsley just before serving.