Chicken-Squash Noodle Soup
This was very good tasting and is so easy to make. It has lots of
vegetables and meat for a hearty meal.
Recipe By : Family Circle Healthy Home-Style Cooking Volume 3
Serving Size : 6 Preparation Time:
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion, chopped
1 stalk celery, chopped
1 medium carrot, peeled and chopped
2 cloves garlic, minced
1/2 teaspoon poultry seasoning
1 tablespoon canola oil
3 cans (14 ounces each) reduced-sodium chicken broth
1 1/2 cups dried medium noodles
1 medium zucchini or yellow summer squash, quartered
-- lengthwise and cut into 1-inch-thick pieces
1 3/4 cups fat-free milk
1/4 cup all-purpose flour
2 cups cubed cooked chicken breast
1/4 cup snipped fresh parsley
In 4 quart Dutch oven, cook onion, celery, carrot, garlic and poultry
seasoning over medium heat about 5 minutes or just until tender, stirring
occasionally. Add chicken broth; bring to boiling. Add noodles and zucchini.
Return to boiling; reduce heat. Cover and simmer for 5 minutes
In a medium bowl, whisk milk and flour together until combined; stir into
vegetable mixture. Add chicken. Cook and stir until bubbly. Cook and stir
for 1 minute more. Sprinkle with parsley just before serving.
Nutrition (provided by recipe author)
-------------------------------------
Calories: 210
Total Fat: 5g
Cholesterol: 49mg
Sodium: 555mg
Potassium: 459mg
Carbohydrates: 20g
Fiber: 2g
Protein: 22g
Recipe Source: Family Circle Healthy Home-Style Cooking Volume 3
Posted by: "sharoncapps" <sharoncapps@cableone.net>
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