Ceramic mugs make great serving bowls for this colorful take on all-time-favorite chicken and noodle soup.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
10 mins
total:
40 mins
Servings:
6
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine chicken pieces and poultry seasoning; toss to coat. In a 4-quart Dutch oven, heat oil over medium heat. Add chicken pieces; cook for 3 to 5 minutes or until chicken pieces are browned. Using a slotted spoon, transfer chicken to bowl and set aside.

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  • In the same Dutch oven, cook onion, celery, carrot, and garlic over medium heat about 5 minutes or just until tender, stirring occasionally. Add chicken broth; bring to boiling. Add chicken, noodles, and zucchini. Return to boiling; reduce heat. Cover and simmer for 5 minutes.

  • In a medium bowl, whisk milk and flour together until combined; stir into chicken mixture. Cook and stir until bubbly.

  • Cook and stir for 1 minute more. Sprinkle with parsley just before serving.

Nutrition Facts

210 calories; protein 22.1g 44% DV; carbohydrates 19.7g 6% DV; exchange other carbs 1.5; dietary fiber 1.6g 7% DV; sugars 6.6g; fat 4.6g 7% DV; saturated fat 0.8g 4% DV; cholesterol 49.1mg 16% DV; vitamin a iu 2172IU 43% DV; vitamin c 11.4mg 19% DV; folate 77.1mcg 19% DV; calcium 122mg 12% DV; iron 1.4mg 8% DV; magnesium 38.4mg 14% DV; potassium 424.6mg 12% DV; sodium 554.9mg 22% DV.