Ingredients:
5 cups chicken stock, with all visible fat removed or 5 cups low-fat chicken broth
1 large onions
1/2 cup sliced celery
1/2 cup sliced carrots
3 garlic cloves, minced
1/2 teaspoon dried thyme
pepper
4 boneless chicken breasts, cut into 1/2 inch pieces
1 tablespoon fresh parsley
3 ounces no yolk noodles
Directions:
In a medium sized pot combine stock, veggies and spices except parsley.
Bring to a boil and cook for 3 minutes.
Add the chicken and cook for 8-10 minutes or until tender.
Stir in parsley.
While chicken is cooking, cook the noodles in a large pot as per package directions.
Drain and add to soup.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.