Vegetable-Chicken Noodle Soup

Vegetable-Chicken Noodle Soup

This simple low-carb Vegetable-Chicken Noodle Soup is chock full of veggies — and flavor. Perfect for staying hydrated during the winter months or fighting off a cold or flu, this dish will warm you up from the inside out.
Text Size:



6 servings

Serving size:
about 1 cup soup

Combine celery, leek, carrot, turnip, and 1/3 cup chicken broth in large saucepan. Cover; cook over medium heat 12 to 15 minutes or until vegetables are tender, stirring occasionally.

Stir in remaining 5 2/3 cups broth, parsley, thyme, rosemary, vinegar, and pepper; bring to a boil. Add noodles; cook until noodles are tender.

Stir in chicken. Reduce heat to medium; simmer until heated through.

Nutrition Information:

Calories: 98 calories, Carbohydrates: 12 g, Protein: 10 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 73 mg, Fiber: 1 g

Exchanges per serving: 1/2 Bread/Starch, 1/2 Vegetable, 1 Meat.

Copyright Diabetic Cooking.



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