Source: diabeticgourmet.com
6 cups 1/3-less-salt chicken broth, divided
1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup peeled and chopped turnip
1 tablespoon minced fresh parsley
1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon fresh ground black pepper
2 ounces uncooked "no-yolk" broad noodles
1 cup diced cooked chicken
Place 1/3 cup chicken broth, celery, leek, carrot and
turnip in large saucepan. Cover and cook over medium
heat until vegetables are tender, stirring occasionally.
Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme,
rosemary, vinegar and black pepper. Bring to a boil; add
noodles. Cook until noodles are tender; stir in chicken.
Reduce heat to medium. Simmer until heated through.
Calories: 98, Protein: 10 g, Sodium: 73 mg,
Cholesterol: 18 mg, Carbohydrates: 12 g; Fat: 2 g
Diabetic Exchanges: 1/2 Starch/Bread, 1 Lean Meat, 1/2 Vegetable
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