1 Tbsp. canola oil
2 celery ribs, chopped
2 medium carrots, chopped
1 medium onion, chopped
8 c. reduced-sodium chicken broth
½ tsp. dried basil
¼ tsp. pepper
3 c. uncooked whole wheat egg noodles (about 4 oz.)
3 c. coarsely chopped rotisserie chicken
1 Tbsp. minced fresh parsley
In a 6-qt. Dutch oven, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender.
Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through. —3 quarts, 8 servings.
• Exchange (per serving): 195 calories, 6 g fat, 1 g saturated fat, 21 g protein, 16 g carbohydrate, 47 mg cholesterol, 3 g fiber, 639 mg sodium; 1 starch, 2 lean meat, ½ fat.