Quick Healthy Chicken Noodle Soup

This was from my most recent Cooking Light magazine and it really took no time to put together. This is a great weeknight meal that I'm going to add to our rotation.



Servings: 6
(Source: Cooking Light)

2 cups of water
1 (32 oz) carton fat-free, less sodium chicken broth (I used a little more than called for)
1 tbsp. olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 tsp. salt
1/2 tsp fresh ground black pepper
1 medium carrot, chopped
6 oz. fusilli pasta (I used mini fusilli)
2 1/2 c. shredded skinless, boneless rotisserie chicken breast
2 tbsp. chopped fresh flat-leaf parsley

Combine 2 cups of water and chicken broth and heat on medium until hot. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot, saute 3 minutes or until almost tender, stirring frequently.

Add vegetables and pasta to hot broth mixture and bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

Calories: 237
Fat: 4.8g
Protein: 22.9g
Carb: 23.9g
Fiber: 1.7g
Chol: 50mg
Iron 1.8mg
Sodium: 589mg
Calc: 28mg