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Chicken, Greens, And Noodle Soup

Ingredients: 

6 cups low-fat low-sodium chicken broth
1 carrot diced
1/2 cup diced onion
1/2 cup diced celery
2 sprigs thyme
3 sprigs parsley
3 black peppercorns
2 garlic cloves
6 ounces cooked chicken cubed
1 cup cooked penne pasta
1 1/2 cups spinach leaves torn, stems removed
Freshly-ground black pepper to taste
1 dash salt (optional)

Yield: 

6 Servings

Method: 

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.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 Starch, 1 Very Lean Meat, 1/2 Fat.

Nutrition Facts: 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.