Easy Chicken Noodle Soup

By Tonya_Speed

NUTRITION per serving: 218 Calories; 3g Fat; 29g Protein; 18g Carbohydrate; 3g Dietary Fiber; 69mg Cholesterol; 239mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat. Points: 5

Ingredients

• 4 (6-oz.) boneless skinless chicken breast halves
• 1 cup chopped red onion
• 1/2 cup sliced carrots
• 1/2 cup sliced celery
• 1/2 cup chopped broccoli florets
• 5 cups water (or stock)
• 4 ounces whole wheat spaghetti noodles, broken in small pieces
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1/2 teaspoons sea salt
• 1/4 teaspoon freshly-ground black pepper

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Place chicken, onion, carrots, celery, broccoli and water in a large pot; bring to a simmer over medium-high heat. Reduce heat to low and simmer 35 minutes, or until chicken is cooked through, adding water if necessary to keep chicken covered. Remove chicken from pot and place on a clean cutting surface; dice. Meanwhile, add broken spaghetti noodles to soup, adding more water if necessary. Add diced chicken, lemon zest, lemon juice, salt and pepper to the pot. Stir well; cook over low heat until spaghetti is done.

GLUTEN FREE: Use gluten free spaghetti noodles.