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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; carbohydrates 19.7g; dietary fiber 1.6g; sugars 6.6g; fat 4.6g; saturated fat 0.8g; cholesterol 49.1mg; vitamin a iu 2172IU; vitamin c 11.4mg; folate 77.1mcg; calcium 122mg; iron 1.4mg; magnesium 38.4mg; potassium 424.6mg; sodium 554.9mg.
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