It’s Chili, Chowder, or Stew Saturday – Vegetable-Chicken Noodle Soup

October 12, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is Vegetable-Chicken Noodle Soup. Made using Boneless Skinless Chicken Breast, Celery, Leeks, Carrots, Turnips, Fat-Free Reduced-Sodium Chicken Broth, Yolk-Free Wide Noodles, and Herbs and Spices. One Hearty Soup! The recipe is from the Diabetes Self Management website where you’ll also find a huge selection of Diabetic Friendly Recipes, Diabetes News, and Diabetes Management Tips. You can also subscribe to the Diabetes Self Management Magazine while at the site. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 aHappy One! https://www.diabetesselfmanagement.com/

Vegetable-Chicken Noodle Soup
Ingredients
1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup chopped turnip
6 cups fat-free reduced-sodium chicken broth, divided
1 tablespoon minced fresh parsley
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon minced fresh rosemary leaves or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper
2 ounces uncooked yolk-free wide noodles
1 cup boneless skinless chicken breast, cooked and diced

Directions
1 – 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.

2 – 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.

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

Yield: 6 servings.

Serving size: about 1 cup soup.

Nutrition Facts Per Serving:
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
https://www.diabetesselfmanagement.com/recipes/soups-stews/vegetable-chicken-noodle-soup/

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Soup Special of the Day!……….Vegetable-Chicken Noodle Soup

May 14, 2017 at 5:44 AM | Posted in soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Vegetable-Chicken Noodle Soup. Chicken, Turnips, Leeks, and Carrots are just some of the ingredients that make up this week’s recipe. It comes from the Diabetic Gourmet Magazine. If you’ve never visited the Diabetic Gourmet site its time! You’ll find a large assortment of Diabetic Friendly Recipes, Tips, and Diabetic News. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Vegetable-Chicken Noodle Soup

Ingredients

6 cups 1/3-less-salt chicken broth, divided
1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup peeled and chopped turnip
1 tablespoon minced fresh parsley
1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon fresh ground black pepper
2 ounces uncooked “no-yolk” broad noodles
1 cup diced cooked chicken
Directions

1 – Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.
2 – Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.
Nutritional Information (Per Serving)
Calories: 98
Protein: 10g
Sodium: 73 mg
Cholesterol: 18 mg
Fat: 2g
Carbohydrates: 12g
http://diabeticgourmet.com/recipes/html/253.shtml

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