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Soups: Chicken Noodle Soup - Quick and Creamy

A very easy supper recipe. Soup is often a high sodium food. This recipe is higher sodium than we'd like, even when made with lower sodium chicken broth. The total sodium is still better than most fast food meals and will save you a lot of calories too.


2 cans (14 oz. each) lower sodium fat free chicken broth
1 can (10 3/4 oz.) condensed reduced fat, lower sodium cream of chicken soup, undiluted
8 oz. chopped cooked chicken or 2 C. chopped leftover rotisserie chicken, skinned removed
1 C. thinly sliced carrots and celery (about 1 large carrot and 1 large celery stalk)
1/8 tsp. pepper
2 oz. uncooked wide egg noodles


Place all ingredients except noodles in a 2 qt. sauce pan. Heat until boiling, add noodles. Return to boiling then reduce heat to a simmer, cook until noodles and vegetables are tender about 8 -10 minutes.
Serve with a large green salad and fruit.

Serves: 4

Exchanges or food group servings: 1 STARCH, 1 VEG, 2 LEAN MEAT

Nutrients per serving: CALS 202; PROTEIN 21.4g; CARBS 19g; FIBER 1.4g; TOT FAT 4.1g; SAT FAT 1.2g; SODIUM 811mg

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