Quick Chicken Noodle Soup

Heat the broth mixture in the microwave to jump-start the cooking. Meanwhile, sauté the aromatic ingredients in your soup pot to get this dish under way. Though we like the shape of fusilli, you can also make this soup with wide egg noodles, rotini, or even orzo.

Yield: 6 servings (serving size: about 1 cup)

Ingredients

• 2  cups  water
• 1  (32-ounce) carton fat-free, less-sodium chicken broth
• 1  tablespoon  olive oil
• 1/2  cup  prechopped onion
• 1/2  cup  prechopped celery
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 1  medium carrot, chopped
• 6  ounces  fusilli pasta
• 2 1/2  cups  shredded skinless, boneless rotisserie chicken breast
• 2  tablespoons  chopped fresh flat-leaf parsley

Preparation

1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.

2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

Nutritional Information

Calories:

237

Fat:

4.8g (sat 1g,mono 2.4g,poly 0.9g)

Protein:

22.9g

Carbohydrate:

23.9g

Fiber:

1.7g

Cholesterol:

50mg

Iron:

1.8mg

Sodium:

589mg

Calcium:

28mg

Julianna Grimes, Cooking Light, JANUARY 2010