Chicken Noodle Soup- The fast Way!

I am so happy I re-subscribed to Cooking Light Magazine. I think I dog eared every page in the Jan. issue. They have recently reformatted the magazine, and I love what they did with it. First recipe I made was the 20 minute chicken noodle soup. Being 37 weeks pregnant, this is the new type of recipe I like, EASY! This soup tasted great, and it was even better the second day. The recipe calls for a rotisserie chicken, which is a double bonus, because now I have a freezer full of homemade broth.

2 cups water

1 (32 oz.) carton fat-free, less-sodium chicken broth ( used my moms homemade)

1 T. olive oil

1/2 cup chopped onion

1/2 cup chopped celery

1/2 tsp. salt

1/2 tsp. pepper

1 medium carrot, chopped

6 oz. pasta (used whole wheat egg noodle)

2 1/2 cups shredded rotisserie

2 T. chopped fresh flat-leaf parsley

1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at high for 5 minutes.
2. While broth mixture heats, heat a large sauce pan over medium high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot.; saute 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley. Yield 6 serving.

Calories: 237 for 1 cup of soup!!