MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Noodle Keep-Away-The-Flu Soup
 Categories: Dam, Ftf, Soup, Low-cal
      Yield: 4 Servings
 
      2    Cans (14.5oz) Reduced sodium
           Chicken broth
    1/2 c  Water
      8 oz Chicken tenders
    1/2 c  Onion; chopped
      1 c  Carrots, celery, zucchini
      1 c  Mushrooms
    2/3 c  Egg noodles; broken
    1/4 c  Parsley, fresh
 
  Prep: 10 minutes
  Cook: 25 minutes
  
  1) In medium saucepan bring chicken broth and water to a boil over
  medium heat. Add chicken. Stir, cover, and remove from heat. Let
  stand 10 minutes. Chicken will cook perfectly. Lift chicken from
  broth with a slotted spoon and set aside to cool.
  
  2) Return broth mixture in saucepan to a boil. Add onion, carrots and
  celery. Cook 10 minutes or until vegetables are tender. Add zucchini,
  mushrooms and noodles. Cook 5 minutes more.
  
  3) Shred chicken. Add to saucepan. Add a little more water if desired
  id soup is too thick for your taste. Heat through. Stir in parsely.
  Season with salt and pepper to taste.
  
  Nutrient value per serving:  147 calories  15 gm protein
  4 gm fat (23%)  13 gram carbohydrate  627 mg sodium  38 mg cholesterol
  
  From the Richard Simmons Farewell to Fat cookbook, 1997
  Taken from the www.richardsimmons.com web site
  Typed for Meal Master by Susan Grabowski 9/17/97
 
MMMMM