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Chicken Noodle Soup with Rutabaga Recipe

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

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Chicken Noodle Soup with Rutabaga Recipe

Prep: 20 min. Cook: 50 min.

Yield: 6 Servings

20 50 70

Ingredients

3 medium carrots, chopped
1 medium onion, chopped
1 celery rib, chopped
2 teaspoons butter
4 cups reduced-sodium chicken broth
1 medium rutabaga (about 1-1/2 pounds), peeled and cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon dried marjoram
1/8 teaspoon pepper
2 cups uncooked yolk-free noodles
2 cups cubed cooked chicken breast
1/3 cup minced fresh parsley

Directions

In a large saucepan or Dutch oven, saute the carrots, onion and celery in butter until tender. Add the broth, rutabaga, salt, thyme, marjoram and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add noodles; cover and simmer 20 minutes longer or until noodles are tender. Stir in the chicken and parsley; heat through. Yield: 6 servings.

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 Noodles

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