Low Fat Chicken Noodle Soup 5 minutes version Recipe

INGREDIENTS:

• 2 Cups (approx. 10 oz.) Cooked Chicken Breast, pulled into small pieces
• 4 (16 oz.) Cans Fat Free Chicken Broth
• 1 Cup Chopped Onion
• 2 Cups Chopped Celery
• 2 Cups Sliced Carrots
• 2 teaspoons Dried Parsley Flakes
• 1/2 teaspoon Black Pepper
• 4 oz. (about 2 Cups) Uncooked Vermicelli noodles

DIRECTIONS:

In a large pot, combine chicken broth, onion, celery and carrots. Bring mixture to a boil. Stir in uncooked noodles, parsley flakes and black pepper. Lower heat and simmer for 30 minutes or until noodles and vegetables are tender, stirring occasionally.

Per Serving: 134 Calories; 1g Fat (4.2% calories from fat); 18g Protein; 14g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 490mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fat. WWP: 2