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

Diabetic Living Magazine


Ingredient Checklist


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.

  • 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; 4.6 g total fat; 0.8 g saturated fat; 49 mg cholesterol; 555 mg sodium. 425 mg potassium; 19.7 g carbohydrates; 1.6 g fiber; 7 g sugar; 22.1 g protein; 2172 IU vitamin a iu; 11 mg vitamin c; 77 mcg folate; 122 mg calcium; 1 mg iron; 38 mg magnesium;