Chicken Noodle Soup

Name: Chicken Noodle Soup
Ingredients: 1 ounce medium whole-wheat egg noodles; 2 cups low-fat, low-sodium chicken broth; 1/2 small yellow onion, sliced thin; 1 small carrot, sliced thin on the diagonal; 1 celery stalk, sliced thin on the diagonal; 3/4 cup shredded skinless breast meat from a rotisserie or roast chicken; Salt and freshly ground black pepper; 1/4 cup grated Parmigiano-Reggiano cheese; 1/4 cup chopped fresh flat-leaf parsley

9 ingredients

15 steps

Ingredients

1 ounce medium whole-wheat egg noodles
2 cups low-fat, low-sodium chicken broth
1/2 small yellow onion, sliced thin
1 small carrot, sliced thin on the diagonal
1 celery stalk, sliced thin on the diagonal
3/4 cup shredded skinless breast meat from a rotisserie or roast chicken
Salt and freshly ground black pepper
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh flat-leaf parsley

Directions

1

Bring a large pot of salted water to a boil.
2

Cook the noodles according to the package directions, 8 to 10 minutes.
3

Drain, and set aside.
4

While the noodles are cooking, combine the chicken broth, onion, carrots, and celery in a large saucepan, and bring to a boil over high heat.
5

Cover, reduce the heat to medium-low, and simmer until the vegetables are tender, about 12 minutes.
6

Add the cooked noodles and the chicken to the soup.
7

Season with salt and pepper to taste.
8

Ladle the soup into bowls, sprinkle with the cheese and parsley, and serve.
9

Fat: 14g (before), 2.4g (after)
10

Calories: 430 (before), 101 (after)
11

Protein: 12g
12

Carbohydrates: 10g
13

Cholesterol: 23mg
14

Fiber: 2g
15

Sodium: 675mg