Title: Chicken vegetable soup with noodles 
 Categories: Chicken/tur, Eat-lf mail, Low fat, Main dishes
      Yield: 6 Servings
 
  1 1/2 ts Olive Oil; *Note
  1 1/2 c  Carrots; Sliced(3 Med)
  1 2/3 c  Zucchini; Quartered
           -Lengthwise, Sliced, (2 Med)
    1/2 c  Onion; Chopped, (1 Med)
    1/2 c  Chopped Celery; **Note
      3    Skinless Boneless Chicken
           -Breast Halves, Cut In Thin
           -Bite-Sized Strips
     29 oz Nonfat Veg Chicken Broth;
           -Low Sod, ***Note
      1 c  Water
      4 oz Uncooked Egg Noodles; (1 1/2
           -C)
 
  *NOTE: Original recipe used 2 tsp olive oil
  
  **NOTE: I added the celery to the recipe...it was not in the original
  recipe
  
  ***NOTE: Original recipe used 2 (14 1/2 oz) cans ready-to-serve
  fat-free chicken broth with 1/3 less sodium
  
  Heat oil in nonstick Dutch oven or large saucepan over medium heat
  until hot. Add carrots, zucchini and onions; cook and stir 5 min.
  
  Stir in chicken; cook over medium-high heat for 3 min, stirring
  frequently. Add broth and water; bring to a boil. Add noodles; boil 3
  min or until chicken is no longer pink and noodles are tender. If
  desired, add salt to taste.
  
  Makes 6 (1 1/3 C) servings.
  
  Prep Time: 25 min
  
  According to original recipe per serving: Cal 200; Fat 4g; Carb 21g;
  Fib 3g; Pro 19g; Sod 370mg
  
  Dietary Exchange: 1 starch; 1 veg, 2 very lean meat; 1/2 fat OR 1
  carb; 1 veg, 2 very lean meat; 1/2 fat
  
  This was quite good and very filling.
  
  Entered into MasterCook and tested for you by Reggie and Jeff Dwork
  
  
  NOTES : Cal  154.8, Fat 2.8g, Carb 18g, Fib 2.2g, Pro 19.7g, Sod
  196mg, CFF 14.2%.
  
  Recipe