Chicken Noodle Soup


6 cups of homemade or canned chicken broth

2 large carrots, peeled and sliced

1 large stalk of celery, chopped

1 onion, chopped (1 cup)

1 cup sliced fresh mushrooms

2 cups cooked chicken, diced (12 ounces)

1 cup canned plum tomatoes (4 whole tomatoes), coarsely chopped, with liquid

3 cups cooked egg noodles (2 cups uncooked)


Put all ingredients except noodles (unless using uncooked noodles) into a pot. Bring to a boil. Simmer for 15 minutes or until carrots are cooked. Put 1/2 cup noodles into each bowl. Ladle soup over noodles.

Serves 6 - Each serving contains about 257 calories, 24 g protein, 5 g fat (18% calories from fat), 63 mg cholesterol, 30 g carbohydrates, 3 g fiber, and 195 mg sodium.