Chicken Noodle Soup: The Best Chicken Noodle Soup Recipe from Cook'n

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	Chicken Noodle Soup

Serves: 4

PREP: 10 MIN * COOK: 15 MIN * 4 SERVINGS

   1 tbs olive or vegetable oil
   2 clove garlic, finely chopped
   8 medium green onions, sliced (1/2 cup)
   2 medium carrots, chopped (1 cup)
   2 c cubed cooked chicken
   2 c uncooked egg noodles (4 ounces)
   1 tbs chopped fresh parsley
   1/4 tsp pepper
   1 dried bay leaf
   3 (14-oz) can ready-to-serve chicken broth

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Heat oil in 3-quart saucepan over medium heat. Cook garlic, onions and carrots in oil 4 minutes, stirring occasionally.

Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

1 SERVING: Calories 295 (Calories from Fat 100); Fat 11g (Saturated 3g); Cholesterol 80mg; Sodium 1490mg; Carbohydrate 21g (Dietary Fiber 2g); Protein 30g
% DAILY VALUE: Vitamin A 50%; Vitamin C 8%; Calcium 6%; Iron 16%
DIET EXCHANGES: 1 Starch, 3 1/2 Lean Meat, 1 Vegetable

Betty's Tip
Although available fresh, most bay leaves sold in the United States are dried. Slightly bitter in flavor, this aromatic herb comes from the evergreen bay laurel tree, which is native to the Mediterranean area. Bay leaves are always removed from the food before serving.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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