Encore Chicken Noodle Soup

Recipe Ingredients

1/2 lb	227g / 8oz	Carrots - peeled, and
		Finely diced
1		Leek, white and pale green part
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Flour
1/2 tablespoon	7.5ml	Dried thyme
		Freshly-ground black pepper - to taste
1		Reduced-salt chicken broth - (48 oz)
1 cup	237ml	Water
1		Celery
1 lb	454g / 16oz	Cooked chicken - cubed, see * Note
5 oz	142g	Ditalia or other small-shaped pasta
4		Wheat rolls or 1/2 French bread loaf

Recipe Instructions

* Note: If you want to make the soup but don't have leftover cooked chicken, simply substitute a pound of cubed, boneless, skinless chicken breasts that have been browned in a little oil.

Quarter leek lengthwise and then slice crosswise. In large saucepan or Dutch oven, combine carrots, leek, salt and butter. Cook over medium-low heat for 7 minutes, stirring occasionally.

Add flour, thyme and pepper to taste. Cook, stirring, for 1 minute. Add broth, water and celery. Stir. Bring to a boil. Add pasta. Stir. Bring back to a boil. Boil for 4 minutes, stirring periodically. Add chicken. Stir. Cook for 5 minutes, or until pasta is done.

Remove celery stalk. Season to taste with salt and pepper. Serve with rolls or bread on the side.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: 625 calories (16 percent calories from fat); 79 grams carbohydrates; 51 grams protein; 11 grams total fat (3 grams saturated fat); 104 milligrams cholesterol; 10 grams fiber; 1550 milligrams sodium.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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