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Not Grandma's Noodle Soup

Source: Cook Once, Eat For A Week
by Jyl Steinback, Americas Healthiest Mom

Serves: 6

8Ľ cups nonfat chicken broth
2 cups cubed, cooked low-fat chicken
3 cups sliced mushrooms
10 oz. pkg. frozen chopped spinach, thawed and drained
2˝ cups uncooked yolk-free noodles
1 cup sliced green onion
Ľ tsp. dried tarragon
Ľ tsp. Pepper
Ľ tsp. dried chervil
1 tsp. dried parsley

Combine chicken broth, mushrooms, green onions, tarragon, chervil, parsley and pepper in soup pot; bring to a boil over high heat. Add noodles; bring to a boil over high heat. Reduce heat to medium and cook until noodles are tender, 7 to 9 minutes. Stir in chicken and spinach; cook over medium heat until heated through, 5 to 10 minutes. Freeze leftover soup in covered containers; thaw and reheat on stovetop or in microwave.

Nutrition per Serving		Exchanges	Carb Choices
Calories	184	2 very lean meat	1
Fat	2.6 g	1 vegetable
Carbohydrates	21 g	1 starch
Protein	19 g
Cholesterol	35 mg
Dietary Fiber	2 g
Sodium	941 mg