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Our Test Kitchen simmered up a winner with this warm and welcoming, full-flavored soup. It’s colorful, packed with wintry root vegetables and goes together in a flash!
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 cup equals 211 calories, 3 g fat (1 g saturated fat), 39 mg cholesterol, 702 mg sodium, 26 g carbohydrate, 5 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
Originally published as Chicken Noodle Soup with Rutabaga in Light & Tasty February/March 2007, p27
Refrigerate Chicken Soup without NoodlesWhen I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
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