Cold-Day Chicken Noodle Soup

Name: Cold-Day Chicken Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings (3 quarts).
Ingredients: 1 tablespoon canola oil; 2 celery ribs, chopped; 2 medium carrots, chopped; 1 medium onion, chopped; 8 cups reduced-sodium chicken broth; 1/2 teaspoon dried basil; 1/4 teaspoon pepper; 3 cups uncooked whole wheat egg noodles (about 4 ounces); 3 cups coarsely chopped rotisserie chicken; 1 tablespoon minced fresh parsley

TOTAL TIME: Prep: 15 min. Cook: 25 min. YIELD: 8 servings (3 quarts).

When I was sick, my mom would make me this heartwarming chicken noodle soup. It was soothing when I had a cold, but this soup is a bowlful of comfort on any chilly day. —Anthony Graham, Ottawa, lllinois

Ingredients

1 tablespoon canola oil
2 celery ribs, chopped
2 medium carrots, chopped
1 medium onion, chopped
8 cups reduced-sodium chicken broth
1/2 teaspoon dried basil
1/4 teaspoon pepper
3 cups uncooked whole wheat egg noodles (about 4 ounces)
3 cups coarsely chopped rotisserie chicken
1 tablespoon minced fresh parsley

Directions

1. In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender.
2. Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.

Nutrition Facts

1-1/2 cups: 195 calories, 6g fat (1g saturated fat), 47mg cholesterol, 639mg sodium, 16g carbohydrate (2g sugars, 3g fiber), 21g protein. Diabetic exchanges: 2 lean meat, 1 starch, 1/2 fat.

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