Adapted from Diabetes Self Management

Makes 6 Servings

Ingredients

• 1 cup chopped celery
• 1/2 cup thinly sliced leek (white part only)
• 1/2 cup chopped carrot
• 1/2 cup chopped turnip
• 6 cups fat-free reduced-sodium chicken broth, divided
• 1 tablespoon minced fresh parsley
• 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon minced fresh rosemary leaves or 1/4 teaspoon dried rosemary
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon black pepper
• 2 ounces uncooked yolk-free wide noodles
• 1 cup boneless skinless chicken breast, cooked and diced

Directions

• Combine celery, leek, carrot, turnip, and 1/3 cup chicken broth in large saucepan. Cover; cook over medium heat 12 to 15 minutes or until vegetables are tender, stirring occasionally.
• Stir in remaining 5 2/3 cups broth, parsley, thyme, rosemary, vinegar, and pepper; bring to a boil. Add noodles; cook until noodles are tender.
• Stir in chicken. Reduce heat to medium; simmer until heated through.

Serving size 1 cup.
Calories: 98 calories, Carbohydrates: 12 g