Chicken Noodle Soup

20 Oct


Serves 4 (1-1/2 cup each)
Container Equivalents (per serving): 1 Red, 1 Yellow, 1 Green

Smart Points- 8

**Counts as 1 Green, not 2

2 teaspoons olive oil
1 1/2 cups chopped carrots (from about 5 medium)
2 cups chopped celery (from about 4 stalks)
1/2 cup chopped yellow onion
4 cups of low sodium-chicken broth
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
3 cups shredded rotisserie chicken
2 cups whole wheat noodles
1/4 cup fresh cilantro

1. Heat oil in a large pot over medium heat. Add carrots, celery and onion and saute 3-4 minutes.
2. Add broth, salt and pepper and oregano. Bring to boil over medium-high heat.
4. Add whole wheat noodles. Cover and boil for 6-8 minutes.
5. Add chicken and cook for 1 minute or until chicken is heated.
6. Top with cilantro before serving.

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