Recipe - Chicken Vegetable Soup With Noodles R T

1 One half teaspoon Olive Oil; *Note
1 One half cup Carrots; Sliced(3 Med)
1 2/3 cup Zucchini; Quartered
Lengthwise, Sliced, (2 Med)
One half cup Onion; Chopped, (1 Med)
One half cup Chopped Celery; **Note
3 Skinless Boneless Chicken
Breast Halves, Cut In Thin
BiteSized Strips
29 ounce Nonfat Veg Chicken Broth;
Low Sod, ***Note
1 cup Water
4 ounce Uncooked Egg Noodles; (1 1/2
C)

*NOTE: Original recipe used 2 tsp olive oil

**NOTE: I added the celery to the recipe...it was not in the original
recipe

***NOTE: Original recipe used 2 (14 One half oz) cans readytoserve fatfree
chicken broth with 1/3 less sodium

Heat oil in nonstick Dutch oven or large saucepan over medium heat until
hot. Add carrots, zucchini and onions; cook and stir 5 min.

Stir in chicken; cook over mediumhigh heat for 3 min, stirring frequently.
Add broth and water; bring to a boil. Add noodles; boil 3 min or until
chicken is no longer pink and noodles are tender. If desired, add salt to
taste.

Makes 6 (1 1/3 C) servings.

Prep Time: 25 min

According to original recipe per serving: Cal 200; Fat 4g; Carb 21g; Fib
3g; Pro 19g; Sod 370mg

Dietary Exchange: 1 starch; 1 veg, 2 very lean meat; One half fat OR 1 carb; 1
veg, 2 very lean meat; One half fat

This was quite good and very filling.

Entered into MasterCook and tested for you by Reggie and Jeff Dwork
reggie@reggie.com

NOTES : Cal 154.8, Fat 2.8g, Carb 18g, Fib 2.2g, Pro 19.7g, Sod 196mg, CFF
14.2%.

Recipe by: Fast And Healthy, Sept/Oct, 1997 Posted to Digest
eatlf.v097.n215 by Reggie Dwork reggie@reggie.com on Aug 25, 1997