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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

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.

Makes four servings. Each serving has 170 calories, 3 g fat, 25 g protein, 9 g carbohydrate, 1 g fiber and 670 mg sodium.

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