Chicken, Greens, and Noodle Soup

6 servings/Serving size: 1 cup

Ingredients

• 6 cups low-fat, low-sodium chicken broth
• 1 carrot, diced
• ½ cup diced onion
• ½ cup diced celery
• 2 springs thyme
• 3 springs parsley
• 3 black peppercorns
• 2 cloves garlic
• 6 oz. cooked, cubed chicken
• 1 cup cooked penne pasta
• 1 ½ cups spinach leaves, torn, stems removed
• Fresh ground pepper
• Dash salt (optional)

Directions

1. Heat the broth with the carrot, onion, and celery in a stockpot over medium heat 10 minutes.
2. Bundle together the thyme, parsley, peppercorns, and garlic in a piece of cheesecloth.
3. Bring the soup to a boil, lower the heat to simmer, and cook for 20 minutes.
4. Add the chicken, pasta, and spinach and cook for 5 minutes.
5. Remove the cheesecloth, add pepper and salt, and serve.

Exchanges:

Starch Exchange – 1
Very Lean Meat Exchange – 1
Fat Exchange – ½
Calories – 133
Calories from Fat – 42
Total Fat – 5 g
Saturated Fat – 1 g
Cholesterol – 26 mg
Sodium – 176 mg
Carbohydrate – 13 g
Dietary Fiber – 2 g
Sugars – 3 g
Protein – 14 g