Chicken Noodle Soup
Contributed by Diane S.

Recipe By     : Fitness Magazine Jan 2000
Serving Size  : 5    Preparation Time :0:00
Categories    : Chicken                          Soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    margarine
   1      cup           thinly sliced carrot
   1      cup           diced parsnip
   1      large         rib celery (about 3/4 cup) -- diced
   1      medium        onion (about 1/2 cup) -- diced
   1      tablespoon    all-purpose flour
   2      cans          low fat, reduced sodium chicken broth -- 14 1/2 oz
                        each
   2      cups          water
   1                    bay leaf
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
   1 1/2  cups          uncooked broad egg noodles (about 3 oz)
     1/2  pound         skinless boneless chicken breast -- cut into thin
                        strips
   3      tablespoons   fresh parsley -- finely chopped

In a dutch oven or large saucepan, heat margarine over medium-high heat.
Add carrots, parsnips, celery and onion; cook 3 minutes, stirring
occasionally, until tender.  Sprinkle vegetable with flour and sitr to
combine.  Add broth, water, bay leaf, salt and pepper.

Cover and bring to a boil, then reduce heat and simmer 5 minutes.  Add
noodles and chicken; cover and bring back to a boil, then reduce heat and
simmer 8 more minutes, or until noodles are tender and chicken is cooled
through.  Remove bay leaf and stir in parsley just before serving.

Nutritional Value per Serving:  198 calories, 21 g carbohydrates, 7 g fat,
13 g proltein, 3 g fiber