Sunday, August 5, 2012
Chicken Noodle Soup
1 rotisserie chicken, shredded, skin, fat and bones discarded
1 T olive oil
1-2 cloves garlic, crushed
1 onion, chopped
3 carrots, sliced into 1/2" pieces
3 stalks celery, sliced into 1/2" pieces
8 cups low sodium chicken broth
2 bay leaves
poultry seasoning, pepper and salt to taste
8 oz whole grain noodles
Saute the garlic and vegetables in the oil until soft. Add the chicken broth, shredded chicken, and seasonings. simmer 45 minutes. Add the noodles and simmer 15 minutes more. Makes 8 servings.
287 cal., 9.3 g. fat, 83.5 cal. from fat, 2.75 g, sat., 55mg chol., 573mg sodium, 4.1g fiber, 25g protein.