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Home-Style Chicken Soup

soups & stews, chicken

2 ounces medium egg noodles
4 cups canned chicken broth
1 small (1 ounce) parsnip; trimmed
--peeled & cut into thin slices
1 medium carrot; trimmed
--peeled & cut into thin slices
2 tablespoons finely chopped white onion
1/2 cup defrosted frozen green peas
--or 1/2 cup fresh green peas; optional
2 tablespoons coarsely chopped fresh dill
2 ounces roast chicken; (up to 3)
--3/4 cup
--cut into 1/2-inch cubes
1 1/2 teaspoon kosher salt
freshly ground black pepper; to taste

1. In a pot of salted boiling water, cook noodles until tender. Drain and reserve.

2. Meanwhile, in larger pot, heat chicken broth, covered, over medium heat until simmering. Add parsnip, carrot and onion. If using fresh peas, add them now. Cook, covered, just until carrots can be easily pierced with a knife but are still firm, about 5 minutes. Add dill and chicken. if using frozen peas, add them now. Heat until warm, about 5 minutes. Add drained noodles, salt and pepper. Serve hot.

Makes 4 servings. Preparation time: About 15 minutes. Cooking time: about 20 minutes.

Per serving: About 211 cal, 21 g pro, 20 g car, 5 g fat, 21% cal from fat, 26 mg cholesterol, 2314 mg sod, 3 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 4 servings

Preparation Time: 0:00

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