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Vegetable Chicken Noodle Soup




Source of Recipe


mealsforyou.com


List of Ingredients




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


Recipe



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.