A healthy twist on the classic chicken noodle soup – loaded with lots of fresh veggies. I also like to add any additional veggies I have in the fridge – tomato, squash, green beans, etc. Perfect for a chilly night curled up by the fire or if you are under the weather this cold season.
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
3/4 cup chopped celery
3/4 cup chopped onion
3/4 cup chopped bell pepper
1 cup matchstick-cut carrots
1/4 tsp freshly ground black pepper
1 Tbsp Italian seasoning blend (or more, to taste)
7 cups low-sodium chicken broth
1 cup uncooked whole wheat rotini noodles
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken, veggies, and black pepper. Cook until chicken begins to brown and vegetables are tender, stirring frequently.
2. Add broth and bring to a boil. Add pasta, reduce heat to medium, and cook 8 minutes or until pasta is done.
Yield: 6 servings (156 calories, 3 g total fat, 0.6 g saturated fat, 20.4 g protein, 2.8 g fiber, 40 mg cholesterol)
Adapted from Cooking Light, Oxmoor House 2009