Chicken Noodle Soup

It's not surprising that we needed to make this soup. With 3 kids in school, there's bound to be some germs brought into our home.  So I made this soup to boost the family's immune system.  No one really wanted to eat what I made, but I ran some over to my mother because she wasn't feeling well. She enjoyed it.

Chicken Noodle Soup
by Carol Fenster

1 teaspoon of canola oil
1/2 cup thinly sliced celery
1/2 cup of chopped onion
6 cups of gluten free low-sodium  chicken broth (ie. Swanson Natural Goodness, Progressive)
1 small carrot thinly sliced
1/2 teaspoon poultry seasoning ( I didn't use this seasoning this time)
1/4 teaspoon table salt (we use sea salt)
1/4 teaspoon freshly ground white pepper (I use black pepper)
1/8 teaspoon nutmeg
1 bay leaf (didn't use that this time)
1 cup uncooked gluten-free noodles (or past shape of choice ie: Heartland's Finest Ingredients, Debole's, Pastariso, Scharr)
1 1/2 cups diced cooked chicken
1 tablespoon of fresh lemon juice
2 tablespoons of dried parsley
* 2 teaspoons of garlic (for the extra boost to the immune system)


1. Heat oil in a large heavy saucepan over medium heat.  Add the celery and onion. Cook 3-4 minutes until soft and slightly browned.  Add the chicken broth, carrot, poultry seasoning, salt,white pepper,nutmeg and bay leaf.  Bring to a boil, then reduce heat to low and cook covered 10-15 minutes.

2. Add the noodles and chicken. Simmer until chicken is heated through and noodles are done.  Stir in the lemon juice.  Serve immediately, garnish each serving with a sprinkle of parsley (optional).

Nutritional Information:
Calories 290
Fat 10g
Protein 24g
Carbohydrates 27g
Cholesterol 0mg
Sodium 944mg
Fiber 2g

Weight Watchers Points: 6