Chicken noodle soup

Chicken breasts cut into bite-size chunks
8 cups chicken broth*
3/4 cup diced onion
2 carrots, diced
2 celery stalks, diced
2 tablespoons olive oil
2 cups cremini or white mushrooms, sliced
1 tablespoon margarine
4 ounces fettuccine, uncooked
1 tablespoon lemon juice
1/2 cup chopped parsley
Salt and pepper to taste

In a soup pot, sauté the onion, carrot and celery in the olive oil to soften a bit. Add the chicken stock. Bring to a boil then simmer for about five minutes. Meanwhile sauté the mushrooms in margarine over medium-high heat using a separate skillet. Add the chicken, sautéed mushrooms, lemon juice, noodles and parsley to the soup pot. Bring back to a boil, then simmer for about 15 minutes until the noodles are al dente. Season with salt and pepper.

*To reduce sodium, use low sodium broth.

Makes 6 servings.

Nutritional values per serving

Calories: 242
Fat: 9 gm
Saturated Fat: 2 gm
Cholesterol: 49 mg
Carbohydrate: 19 gm
Fiber: 2 gm
Protein: 22 gm
Sodium: 744 mg

Reprinted with permission from Eat 5 a Day for Better Health. National Cancer Institute.
Reviewed by: Sue Heikkinen, MS, RD, CDE
Last updated: July 18, 2006