Chicken-Squash Noodle Soup

Chicken-Squash Noodle Soup

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From: Diabetic Living Magazine

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • ½ teaspoon poultry seasoning
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, peeled and chopped
  • 1 clove garlic, minced
  • 1 (14 ounce) can reduced-sodium chicken broth
  • 1½ cups dried medium noodles
  • 1 medium zucchini or yellow summer squash, quartered lengthwise and cut into 1-inch-thick pieces
  • 1¾ cups fat-free milk
  • ¼ cup all-purpose flour
  • ¼ cup snipped fresh parsley

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. In a medium bowl, whisk milk and flour together until combined; stir into chicken mixture. Cook and stir until bubbly.
  4. Cook and stir for 1 minute more. Sprinkle with parsley just before serving.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 210 calories; 5 g fat(1 g sat); 2 g fiber; 20 g carbohydrates; 22 g protein; 77 mcg folate; 49 mg cholesterol; 7 g sugars; 2,172 IU vitamin A; 11 mg vitamin C; 122 mg calcium; 1 mg iron; 555 mg sodium; 425 mg potassium
  • Nutrition Bonus: Vitamin A (43% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3 lean meat, 1 starch, ½ vegetable

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