Good For You Chicken Noodle Soup (Diabetic)


2 (8 ounces each) boneless, skinless chicken breasts
6 cups water
1 can (14 1/2 ounces) fat-free, 1/3-less-sodium chicken broth
1/3 cup finely diced carrot
1 cup diced onion (approximately 1/2 large onion)
1/2 cup finely diced celery
1 teaspoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/8 teaspoon black pepper
4 ounces dry angel hair pasta (break noodles in half)


Place chicken, water, broth, carrot, onion, and celery in a one-gallon pot and bring to a boil. Cook until chicken is no longer pink (about 15 minutes). Remove chicken and skim any fat from broth (or refrigerate broth for 2 to 3 hours and then skim fat). Dice chicken into bite-size pieces. Return chicken to the skimmed broth along with all remaining ingredients. Place over high heat and return to a boil. Reduce heat to medium-high and boil gently until pasta is cooked (3 to 5 minutes). Serve right away; the pasta will continue to absorb liquid if the soup is left simmering.

Helpful Hints:

Preparation time: 45 minutes.
Yield 8 Cups
Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 151 ,
Carbohydrates: 10 g,
Protein: 21 g ,
3 g ,
Saturated Fat: 1 g,
Sodium: 276 mg ,
Fiber: <1 g  
Exchanges per serving:
1/2 starch, 3 very lean meat.
Carbohydrate choices:

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