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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.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- 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.
- 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.
- 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: 1½
- Exchanges: 3 lean meat, 1 starch, ½ vegetable
