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Title: Chicken, Greens, And Noodle Soup
Yield: 6 Servings

Ingredients

      6 c  low-fat low-sodium chicken
           -broth
      1    carrot; diced
    1/2 c  diced onion
    1/2 c  diced celery
      2    sprigs thyme
      3    sprigs parsley
      3    black peppercorns
      2    cloves garlic
      6 oz cooked chicken; cubed
      1 c  cooked penne pasta
  1 1/2 c  spinach leaves; torn, stems
           -removed
           Fresh ground pepper
           Dash salt; optional

Instructions

Heat the broth with the carrot, onion, and celery in a stockpot over
medium heat for 10 minutes.

Bundle together the thyme, parsley, peppercorns, and garlic in a piece of
cheesecloth. Bring the soup to a boil, lower the heat to simmer, and cook
for 20 minutes.

Add the chicken, pasta, and spinach and cook for 5 minutes. Remove the
cheesecloth, add pepper and salt, and serve.

Exchanges: Starch Exchange -- 1 Very Lean Meat Exchange -- 1 Fat Exchange
-- 1/2 Calories -- 133 Calories from Fat -- 42 Total Fat -- 5g Saturated
Fat -- 1g Cholesterol -- 26mg Sodium -- 176mg Carbohydrate -- 13g Dietary
Fiber -- 2g Sugars -- 3g Protein -- 14g

MC5 formatted using Note Tab and MC5TagIt on 10/24/99

Description:
"Recipe for Monday, 10/18/99"
Source:
"Memorable Menus Made Easy, Robyn Webb"
S(Formatted/Posted by):
""

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Per serving: 79 Calories (kcal); 2g Total Fat; (18% calories from fat); 10g
Protein; 6g Carbohydrate; 24mg Cholesterol; 59mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

NOTES : http://www.diabetes.org/recipes/101899.asp
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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