member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Linda Carnation      

Recipe Categories:

    Vegetable Chicken Noodle Soup


    Source of Recipe


    link

    Recipe Link: http://www.mealsforyou.com/cgi-bin/recipe?id.118

    List of Ingredients




    Vegetable Chicken Noodle Soup

    1 quart plus 2 cups chicken stock, fat skimmed off top
    2 carrots, peeled and cut into small dice
    1 tsp. dried tarragon
    1 cup thin egg noodles
    1/2 lb. boneless, skinless chicken breasts, halves, cut into thin strips
    1-1/2 cups frozen peas
    3/4 lb. asparagus, tips cut 1 inch long, stalks thinly sliced, or broccoli
    florets
    Bring stock, carrots and tarragon to a boil in a saucepan over high heat.
    Add noodles and chicken and simmer over medium high heat 5 minutes. Add
    vegetables and salt and pepper to taste. Simmer another 2-3 minutes, or
    until chicken and noodles are just cooked throughout.
    Per serving: calories 272, fat 4.9g, 16% calories from fat, cholesterol
    57mg, protein 31.8g, carbohydrates 24.6g, fiber 6.6g, sugar 7.3g, sodium
    1286mg, diet points 5.0.

    Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 1.1, Lean
    meat: 1.1, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 2.3

    Recipe
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |