Monday, November 26, 2012
Curly Noodle Chicken Soup (light)
1 lb boneless skinless chicken breasts cut into 1" pieces
1 lg onion chopped
4 stalks celery sliced
2 med carrots sliced
4 cloves garlic minced
2T olive oil
1 tsp dried basil
1/2 tsp oregano
1/8 tsp pepper
3 cans chicken broth low sodium divided
6oz uncooked tri color curly pasta
1/4 C flour
1.In a large saucepan, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the basil, oregano and pepper until blended.
2.Set aside 1 cup broth. Gradually add remaining broth to the pan. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes.
3.Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 10-13 minutes or until pasta is almost tender. Combine flour and reserved broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Yield: 9 servings (about 2 quarts).
One serving (1 cup) equals 193 calories, 8 g fat (3 g saturated fat), 36 mg cholesterol, 602 mg sodium, 16 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.
* We all loved this soup it was so yummy and simple to throw together. I will make it again I give it a 5