Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 1998

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Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

169 calories; calories from fat 19%; fat 3.5g; saturated fat 0.9g; mono fat 1.3g; poly fat 0.9g; protein 17g; carbohydrates 17.1g; fiber 1.6g; cholesterol 48mg; iron 1.4mg; sodium 190mg; calcium 32mg.
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