Chicken Noodle Soup: Place broth in a large saucepan or Dutch oven. Add 2 sliced large carrots, 2 sliced celery ribs and 1 chopped onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender. Add 2 cups uncooked fine egg noodles and reserved chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in 1 cup frozen peas and 1/2 cup frozen cut beans; cook for 2-4 minutes or until beans and noodles are tender. Chicken Soup with Spaetzle: Prepare Chicken Noodle Soup as directed above, omitting the noodles, peas and beans. With the carrots, add 1 minced garlic clove. With the chicken add 2 cups sliced fresh mushrooms. For spaetzle, combine 1-1/4 cups all-purpose flour, 1/8 teaspoon each baking powder and salt. Stir in 1 beaten egg and 1/4 cup each water and milk until blended. Drop batter by 1/2 teaspoonfuls onto boiling soup. Cook, uncovered, 10 minutes or until spaetzle float.

Nutrition Facts: 1 cup equals 105 calories, 5 g fat (1 g saturated fat), 33 mg cholesterol, 331 mg sodium, 3 g carbohydrate, 1 g fiber, 11 g protein.