Chicken Noodle Soup (4 PTS)

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 cups	220g / 7.8oz	Carrots - chopped
1 cup	62g / 2.2oz	Onions - chopped
2/3 cup	73g / 2.6oz	Celery - chopped
2		Garlic - minced
5		(16 ounce) chicken broth (one-third-less
		Salt, such
		As Campbell's Healthy Request)
2 cups	125g / 4.4oz	Cooked chicken breast (about 1 pound
		Boned, skinned chicken breast) - chopped
1 teaspoon	5ml	Poultry seasoning
1 teaspoon	5ml	Pepper
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Ground allspice
2 cups	396g / 13oz	Medium egg noodles - uncooked
1 cup	237ml	Frozen green peas

Recipe Instructions

Heat olive oil in a large Dutch oven over medium-high heat until oil is hot.

Add chopped carrot and next 3 ingredients; saute 8 minutes or until

vegetables are crisp-tender. Add chicken broth, chopped chicken, poultry

seasoning, pepper, salt, and allspice; bring mixture to a boil.

Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

Return soup to a boil; stir in egg noodles and green peas. Cook 10 minutes

or until noodles are tender. Yield: 8 servings (serving size: 1 1/2 cups).

Points: 4; Exchanges: 2 1/2 Very Lean Meat, 1 Starch, 1/2 fat.

Per Serving: CAL 188 (20% from fat); PRO 19.8g; FAT 4.2g (sat 0.9g); CARB

16g; FIB 2.6g; CHOL 45mg; IRON 1.5mg; SOD 89mg; CALC 34mg.

~Robbyn P. Duncan, ingleside, Texas

MC Formatted by Donna ([email protected]) 9/2000.

Source:
WeightWatchers/September 1998.

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.