Chicken, Greens, And Noodle Soup

Recipe Ingredients

6 cups	1422ml	Low-fat low-sodium chicken broth
1		Carrot - diced
1/2 cup	31g / 1.1oz	Diced onion
1/2 cup	55g / 1.9oz	Diced celery
2 sections		Thyme
3 sections		Parsley
3		Black peppercorns
2		Garlic cloves
6 oz	170g	Cooked chicken - cubed
1 cup	237ml	Cooked penne pasta
1 1/2 cups	60g / 2.1oz	Spinach leaves - torn, stems removed
		Freshly-ground black pepper - to taste
1		Salt - (optional)

Recipe Instructions

Heat the broth with the carrot, onion, and celery in a stockpot over medium heat for 10 minutes.

Bundle together the thyme, parsley, peppercorns, and garlic in a piece of cheesecloth. Bring the soup to a boil, lower the heat to simmer, and cook for 20 minutes.

Add the chicken, pasta, and spinach and cook for 5 minutes. Remove the cheesecloth, add pepper and salt, and serve.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 Starch, 1 Very Lean Meat, 1/2 Fat.

Nutrition Facts: Calories 133; Calories from Fat 42; Total Fat 5g; Saturated Fat 1g; Cholesterol 26mg; Sodium 176mg; Carbohydrate 13g; Dietary Fiber 2g; Sugars 3g; Protein 14g.

Source:
American Diabetes Association at http://www.diabetes.org

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