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: Chicken-Squash Noodle Soup Recipe
| Recipe Detail | ||
| Noodle Recipes "1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces 1/2 teaspoon poultry seasoning 1 tablespoon canola oil 1 medium onion, chopped 1 stalk celery, chopped 1 medium carrot, peeled and chopped 2 cloves garlic, minced 3 14-ounce cans reduced-sodium chicken broth 1-1/2 cups dried medium noodles 1 medium zucchini or yellow summer squash, quartered lengthwise and cut into 1-inch-thick pieces 1-3/4 cups fat-free milk 1/4 cup all-purpose flour 1/4 cup snipped fresh parsley " "1. In a large bowl, combine chicken pieces and poultry seasoning; toss to coat. In a 4-quart Dutch oven, heat oil over medium heat. Add chicken pieces; cook for 3 to 5 minutes or until chicken pieces are browned. Using a slotted spoon, transfer chicken to bowl and set aside. 2. In the same Dutch oven, cook onion, celery, carrot, and garlic over medium heat about 5 minutes or just until tender, stirring occasionally. Add chicken broth; bring to boiling. Add chicken, noodles, and zucchini. Return to boiling; reduce heat. Cover and simmer for 5 minutes. 3. In a medium bowl, whisk milk and flour together until combined; stir into chicken mixture. Cook and stir until bubbly. Cook and stir for 1 minute more. Sprinkle with parsley just before serving. " | ||
