Total Calories: 498
Break rice noodles into 3- to 4-inch pieces. Peel carrots. Slice carrots, celery, and onions to about 1/4-inch thickness. Cut chicken into 1/4- to 1/2-inch chunks.
In a medium skillet, heat 1 to 2 tablespoons of oil over medium-high heat. Add chicken and sauté until cooked through. Remove from heat.
While chicken is cooking, combine chicken broth, bay leaf, and poultry seasoning in a large saucepan. Bring to a boil and add the vegetables. Boil until the vegetables are just beginning to soften, 6 to 8 minutes. Stir in chicken and noodle pieces. Boil 4 to 5 minutes more, until noodles and veggies are soft.
*Use a quick cooking noodle such as Notta Pasta, or Thai Kitchen, which only take 3 to 5 minutes to cook.
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