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Chicken-Squash Noodle Soup
Diabetic Living Magazine
“Ceramic mugs make great serving bowls for this colorful take on all-time-favorite chicken and noodle soup.”
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
1In 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.
2In 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.
3In a medium bowl, whisk milk and flour together until combined; stir into chicken mixture. Cook and stir until bubbly.
4Cook and stir for 1 minute more. Sprinkle with parsley just before serving.