Recipe for Chicken Vegetable Soup with Noodles 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 tsp Olive Oil *Note
1/2 cup Carrots Sliced(3 Med)
2/3 cup Zucchini Quartered Lengthwise Sliced, (2 Med)
1/2 cup Onion Chopped, (1 Med)
1/2 cup Chopped Celery **Note
3 x Skinless Boneless Chicken Breast Halves Cut In Thin Bite-Sized Strips
29 oz Nonfat Veg Chicken Broth, Low Sod ***Note
1 cup Water
Instructions:
Instructions: *NOTE: Original recipe used 2 tsp olive oil

**NOTE: I added the celery to the recipe...it was not in the original recipe

***NOTE: Original recipe used 2 (14 1/2 oz) cans ready-to-serve fat-free chicken broth with 1/3 less sodium

Heat oil in nonstick Dutch oven or large saucepan over medium heat until hot. Add carrots, zucchini and onions; cook and stir 5 min.

Stir in chicken; cook over medium-high heat for 3 min, stirring frequently.

Add broth and water; bring to a boil. Add noodles; boil 3 min or until chicken is no longer pink and noodles are tender. If desired, add salt to taste.

Makes 6 (1 1/3 cup) servings.

Prep Time: 25 min

NOTES : This was quite good and very filling.

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