Vegetable Chicken Noodle Soup Recipe
Ingredients:
You will need: One cup chopped celery; ½ cup thinly sliced leek (white part only);
½ cup chopped carrot; ½ cup chopped turnip; Six cups divided fat-free reduced-sodium chicken broth; One tablespoon minced fresh parsley; 1 ½ teaspoons fresh thyme or 1/2 teaspoon dried thyme; One teaspoon fresh rosemary or 1/4 teaspoon dried rosemary ;
One teaspoon balsamic vinegar; ¼ teaspoon black pepper; Two ounces uncooked yolk-free wide noodles; One cup chopped cooked boneless skinless chicken breast.
Directions :
Combine celery, leek, carrot, turnip and 1/3 cup chicken broth in large saucepan. Cover; cook over medium heat 12 to 15 minutes or until vegetables are soft and tender, stirring occasionally. Stir in remaining 5 2/3 cups broth, parsley, thyme, rosemary, vinegar and pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.