When I was sick, my mom would stir up a heartwarming chicken noodle soup. It’s so soothing for colds—and for those cold-weather days.
—ANTHONY GRAHAM OTTAWA, IL
PREP: 15 MIN. • COOK: 25 MIN. • MAKES: 8 SERVINGS
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
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 the noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.
Per 1 1/2 cups: 195 cal., 6g fat (1g sat. fat), 47mg chol., 639mg sod., 16g carb. (2g sugars, 3g fiber), 21g pro.
Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.