Low Fat WW Roasted Vegetable Chicken Noodle Soup
1 cup peeled carrots, (about 3 medium, cut into 1-inch pieces)
1 medium onion, cut into 1-inch cubes
1 cup peeled, cubed turnip or potato (about 1 medium, cut into 1-inch
cubes)
1 cup celery (about 3 stalks, cut into 1-inch pieces)
1 tablespoon olive oil
1 cup water
4 14.5-ounce cans fat-free, reduced-sodium chicken broth
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1/4 teaspoon salt
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 cups uncooked no-yolk noodles
Preheat oven to 400 degrees. Line a jellyroll pan with aluminum foil and
spray with nonstick spray coating. Combine carrots, onions, potatoes and
celery. Drizzle with oil and toss well to coat. Arrange vegetables on
prepared pan. Bake 40 minutes or until browned, stirring 2 or 3 times.
Meanwhile, combine water, chicken broth, garlic, thyme, salt and pepper
in a Dutch oven. Bring to a boil and stir in uncooked chicken; reduce
heat to simmer and simmer 20 minutes.
Stir in roasted vegetables and simmer 10 minutes. Stir in uncooked
noodles and simmer 10 additional minutes, stirring occasionally.
Yield: Serves 8.
Approximate nutritional analysis per 1-cup serving:
170 calories, 5 grams fat (trace saturated), 33 milligrams cholesterol,
16 grams carbohydrates, 25 grams protein, 173 milligrams sodium, 2 grams
dietary fiber
3 WW Points
Source : The soups-n-stews mailer on cooking-lists.
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