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Quick Chicken Noodle Soup

Photo: Oxmoor House
Yield 6 servings (serving size: about 1 cup)
Heat the broth mixture in the microwave to jump-start the cooking. While the broth mixture heats, sauté the aromatic ingredients in your soup pot to get this dish under way. Though we like the shape of fusilli, you can also make this soup with gluten-free rotini or orzo.

Ingredients

  • 2 cups water
  • 1 (32-ounce) carton fat-free, lower-sodium chicken broth {Check for Gluten}
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 medium carrot, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces gluten-free fusilli (short twisted spaghetti)
  • 2 1/2 cups shredded skinless, boneless rotisserie chicken breast {Check for Gluten}
  • 2 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 231
  • fat 4.9 g
  • satfat 0.9 g
  • monofat 2.4 g
  • polyfat 0.7 g
  • protein 21.7 g
  • carbohydrate 23.6 g
  • fiber 1.7 g
  • cholesterol 50 mg
  • iron 1.4 mg
  • sodium 586 mg
  • calcium 31 mg

How to Make It

  1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH 5 minutes.

  2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, carrot, salt, and pepper; sauté 3 minutes or until almost tender. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Gluten-Free Cookbook