---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Chicken Noodle Soup
 Categories: Soup
      Yield: 4 Servings
 
     46 cn Chicken Broth
    1/2 lb Boneless Chicken Breasts
  Cut Into Bite Sized
           -Pieces
  1 1/2 c  Uncooked Medium Egg Noodles
      1 c  Carrots,Sliced
    1/2 c  Onion,Chopped
    1/3 c  Celery,Sliced
      1 t  Dried Dill Weed
    1/4 t  Ground Black Pepper

In large saucepan, over medium heat, heat all ingredients to a boil.

Reduce heat; simmer 20 minutes or until chicken and noodles are cooked.


This is supposed to serve 8, but everyone usually wants second or third
helpings.  It realistically serves 3 or 4.
This is such an easy recipe - no prep time-just throw it all in the pot.

For a change, a couple of cubed potatoes can substitute for the noodles.



Per Serving: 140 Cal (18% from Fat, 33% from Protein, 49% from Carb);
11 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 17 g Carb; 2 g
Fiber; 40 mg Calcium; 2 mg Iron; 1067 mg Sodium; 19 mg Cholesterol


-----