Vegetable Chicken Soup

SUBMITTED BY: Betty Kline

"'I need to eat low-fat and my husband loves a good hearty soup, so this recipe fills the bill for both of us,' reports Betty Kline of Panorama Village, Texas. 'My friends have raved over this soup, and all our grandchildren gobble up their vegetables this way.'"

PREP TIME	10 Min
COOK TIME	50 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 12 servings

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INGREDIENTS

3 quarts water
2 large carrots, sliced
1 cup chopped onion
3 celery ribs, sliced
2 cups broccoli florets
2 cups cauliflowerets
2 garlic cloves, minced
3 tablespoons chicken bouillon granules
3 tablespoons picante sauce
2 1/4 teaspoons minced fresh thyme
2 1/4 teaspoons minced fresh basil
1 teaspoon minced fresh rosemary
1/4 teaspoon cayenne pepper
2 cups cubed cooked chicken breast
3 1/2 cups egg noodles, cooked and drained

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DIRECTIONS

In a large soup kettle, combine water, carrots, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Add broccoli, cauliflower, garlic, bouillon, picante sauce and seasonings. Cover and simmer for 20 minutes or until broccoli and cauliflower are tender. Add chicken and noodles. Cover and simmer for 5 minutes or until heated through.

Nutritional Analysis: One serving (1 cup) equals 133 calories, 2 gm fat (trace saturated fat), 36 mg cholesterol, 935 mg sodium, 18 gm carbohydrate, 2 gm fiber, 11 gm protein. Diabetic Exchanges: 1 starch, 1 lean meat.

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