Chicken Soup
This healthy recipe comes from NDSU Extension Service.
Ingredients
• 2 cans chicken broth (or use home-made)
• 2 cans water (or more depending on preference)
• 1/4 cup chopped celery
• 1/4 cup chopped carrots
• 1 Tbsp. onion, finely chopped
• 1/8 tsp. poultry seasoning (optional)
• 1/8 tsp. dried thyme leaves, crushed
• 2 cups chicken or turkey, cooked and diced
1 cup medium egg noodles
1 cup medium egg noodles
Directions
• In 3-quart saucepan, combine broth, water, celery, carrot, onion, parsley, poultry seasoning and thyme. Over medium heat, heat to boiling, stirring occasionally. Reduce heat to low. Cover; cook 20
minutes or until vegetables are tender, stirring occasionally. Add chicken and noodles; heat through, stirring occasionally until noodles are tender.
minutes or until vegetables are tender, stirring occasionally. Add chicken and noodles; heat through, stirring occasionally until noodles are tender.
Makes four servings. Each serving has 170 calories, 3 g fat, 25 g protein, 9 g carbohydrate, 1 g fiber and 670 mg sodium.
