American Heart Association - Healthy Family Meals - 150 Recipes Everyone Will Love

"Three classic Italian flavorings--garlic, basil, and oregano--add an interesting twist to this wholesome chicken soup.

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Name: Italian Chicken Noodle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 teaspoon Olive oil; 1 pound boneless, skinless chicken breasts all visible fat discarded, diced; 2 14.5-ounce cans fat-free, low-sodium chicken broth; 1 1/2 cups Water; 1 medium rib of celery chopped; 1 medium Carrot chopped; 1/2 cup Onion chopped; 1/4 medium Zucchini chopped; 1 tablespoon dried minced garlic; 1 teaspoon Dried basil crumbled; 1 teaspoon Dried oregano crumbled; 1/4 teaspoon Pepper; 1/8 teaspoon crushed red pepper flakes; 2 ounces dried whole-wheat fettuccine broken into 1-inch pieces; 2 tablespoons snipped fresh Italian (flat-leaf) parsely

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INGREDIENTS

1 teaspoon Olive oil
1 pound boneless, skinless chicken breasts ; all visible fat discarded, diced
2 14.5-ounce cans fat-free, low-sodium chicken broth
1 1/2 cups Water
1 medium rib of celery ; chopped
1 medium Carrot ; chopped
1/2 cup Onion ; chopped
1/4 medium Zucchini ; chopped
1 tablespoon dried minced garlic
1 teaspoon Dried basil ; crumbled
1 teaspoon Dried oregano ; crumbled
1/4 teaspoon Pepper
1/8 teaspoon crushed red pepper flakes
2 ounces dried whole-wheat fettuccine ; broken into 1-inch pieces
2 tablespoons snipped fresh Italian (flat-leaf) parsely

Servings

INSTRUCTIONS

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 5 minutes, or until it is just barely done and the edges are light golden brown, stirring frequently. Drain. Transfer to a 3- to 4-quart slow cooker.

Stir in the broth, water, celery, carrot, onion, zucchini, garlic, basil, oregano, pepper, and red pepper flakes. Cook, covered, on low for 7 to 8 hours or on high for 3 to 4 hours.

If using the low setting, turn the slow cooker to high about 30 minutes before serving time. Cook, covered, on high for 15 minutes.

Stir in the pasta. Cook, covered, on high for 15 minutes, or until the pasta is tender. Stir in the parsley.

NOTES

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Italian Chicken Noodle Soup

1 teaspoon Olive oil
1 pound boneless, skinless chicken breasts all visible fat discarded, diced
2 14.5-ounce cans fat-free, low-sodium chicken broth
1 1/2 cups Water
1 medium rib of celery chopped
1 medium Carrot chopped
1/2 cup Onion chopped
1/4 medium Zucchini chopped
1 tablespoon dried minced garlic
1 teaspoon Dried basil crumbled
1 teaspoon Dried oregano crumbled
1/4 teaspoon Pepper
1/8 teaspoon crushed red pepper flakes
2 ounces dried whole-wheat fettuccine broken into 1-inch pieces
2 tablespoons snipped fresh Italian (flat-leaf) parsely

Stir in the broth, water, celery, carrot, onion, zucchini, garlic, basil, oregano, pepper, and red pepper flakes. Cook, covered, on low for 7 to 8 hours or on high for 3 to 4 hours.

If using the low setting, turn the slow cooker to high about 30 minutes before serving time. Cook, covered, on high for 15 minutes.

Stir in the pasta. Cook, covered, on high for 15 minutes, or until the pasta is tender. Stir in the parsley.

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Nutrition

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Serving Size: 1 Serving (1252g)
Recipe Makes: 4 Servings

Calories: 1494
Calories from Fat: 702 (47%)

Amt Per Serving		% DV

	Total Fat 78g	104 %
	Saturated Fat 46.7g	234 %
	Monounsaturated Fat 24.1g
	Polyunsanturated Fat 2.9g
Cholesterol 358.1mg		110 %
Sodium 1156.3mg		40 %
Potassium 3453.4mg		91 %
Total Carbohydrate 104.7g		31 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 103.8g
Protein 95.5g		136 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1494

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