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Chicken Noodle Soup

Yield 8 servings (serving size: 1 cup)

Ingredients

  • 1 tablespoon stick margarine or butter
  • 1 cup chopped carrot
  • 1 cup chopped parsnip
  • 1/2 cup thinly sliced celery
  • 1 tablespoon all-purpose flour
  • 3 1/2 cups low-salt chicken broth
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups uncooked wide egg noodles (about 4 ounces)
  • 1 pound skinned, boned chicken breast halves, cut into 1-inch pieces
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 169
  • caloriesfromfat 19 %
  • fat 3.5 g
  • satfat 0.9 g
  • monofat 1.3 g
  • polyfat 0.9 g
  • protein 17 g
  • carbohydrate 17.1 g
  • fiber 1.6 g
  • cholesterol 48 mg
  • iron 1.4 mg
  • sodium 190 mg
  • calcium 32 mg

How to Make It

  1. Melt margarine in a large Dutch oven over medium-high heat. Add carrot, parsnip, and celery; sauté 3 minutes. Stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.