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Ingredientes
- 1 1/2 tsp Extra virgin olive oil *Note
- 1 1/2 c. Carrots Sliced(3 Med)
- 1 2/3 c. Zucchini Quartered Lengthwise Sliced, (2 Med)
- 1/2 c. Onion Minced, (1 Med)
- 1/2 c. Minced Celery **Note
- 3 x Skinless Boneless Chicken Breast Halves Cut In Thin Bite-Sized Strips
- 29 ounce Nonfat Veg Chicken Broth, Low Sod ***Note
- 1 c. Water
- 4 ounce Uncooked Egg Noodles (1 1/2 c.)
Direcciones
- *NOTE: Original recipe used 2 tsp extra virgin olive oil
- **NOTE: I added the celery to the recipe...it was not in the original recipe
- ***NOTE: Original recipe used 2 (14 1/2 ounce) cans ready-to-serve fat-free chicken broth with 1/3 less sodium
- Heat oil in nonstick Dutch oven or possibly large saucepan over medium heat till warm. Add in carrots, zucchini and onions; cook and stir 5 minutes.
- Stir in chicken; cook over medium-high heat for 3 minutes, stirring frequently.
- Add in broth and water; bring to a boil. Add in noodles; boil 3 minutes or possibly till chicken is no longer pink and noodles are tender. If you like, add in salt to taste.
- Makes 6 (1 1/3 c.) servings.
- Prep Time: 25 minutes
- NOTES : This was quite good and very filling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 6 servings | |
| Calories 140 | |
| Calories from Fat 22 | 16% |
| Total Fat 2.54g | 3% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 29mg | 10% |
| Sodium 266mg | 11% |
| Potassium 428mg | 12% |
| Total Carbs 19.19g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.92g | 2% |
| Protein 10.22g | 16% |
