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"I need to eat low-fat and my husband loves a good hearty soup, so this recipe fills the bill for both of us," reports Betty Kline of Panorama Village, Texas. "My friends have raved over this soup, and all our grandchildren gobble up their vegetables this way."
This recipe is:
Diabetic Friendly
Nutritional Analysis: One serving (1 cup) equals 133 calories, 2 gm fat (trace saturated fat), 36 mg cholesterol, 935 mg sodium, 18 gm carbohydrate, 2 gm fiber, 11 gm protein. Diabetic Exchanges: 1 starch, 1 lean meat.
Originally published as Vegetable Chicken Soup in Quick Cooking January/February 2001, p47
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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