Homemade Chicken And Noodles Soup [Bulkbites.com]

• Servings: 1
• Time: 20 minutes

Nothing can beat the taste of sipping warm, homemade chicken soup. This light and easy to digest soup is made with fresh ingredients and high quality chicken. I love to add whole wheat noodles to my chicken soup to sort out my carbs requirement. This chicken and noodle soup is loaded with lean protein, complex carbohydrates, vitamin, minerals and fiber. Generous amount of herbs and spices are used in the recipe to get the right flavor and aroma.

Nutrition

• calories: 490
• protein: 45
• carbs: 50
• fat: 12
• saturated fat: 1.73
• polyunsaturated fat: 0.65
• monounsaturated fat: 3.34
• cholesterol: 12
• sodium: 427
• potassium: 1240
• dietary fiber: 6.38
• sugars: 7.03
• vitamin a: 627
• vitamin c: 18
• calcium: 109
• iron: 2
• magnesium: 0
• complex carbs: 36.59
• other fats: 6.28

Ingredients

• 2 serving 1 container CAMPBELL'S Low Sodium Soups, Chicken Broth
• 1 fillet Chicken breast, low fat
• 1 tbsp chopped Onions, raw
• 1 large Carrots, raw
• 1 stalk, large Celery, raw
• 1 cup, sliced Fennel, bulb, raw
• 1 tbsp, crumbled Spices, bay leaf
• 1 tsp Oil, olive, salad or cooking
• 0.5 unit Whole Wheat Pasta

Instructions

• Cook the pasta according to the package instructions. Drain and set aside.
• Heat the oil in a large stock pot over medium heat and sauté onion, carrot, celery and fennel until soft.
• Add chicken stock, bay leaves and chopped chicken and bring to a boil. Reduce the heat to low and let it simmer for 10 minutes.
• Stir in pasta and adjust the seasoning. Remove from the heat.
• Serve hot in a bowl.