.my recipe. Chicken Noodle Soup

This fall, I've been craving soup constantly. For one thing, its something that most of the time you can make healthy and it always makes your belly warm.

I love chicken noodle soup, but most recipes are pretty high in fat and so I was inspired to write a recipe that would be a healthier version. Honestly, I can't tell the difference and I don't miss any of the fat. If you are familiar with Weight Watchers, this recipe only has 3 pts for 1 1/2 cups of soup.

Serves: 8
Serving Size: 1 1/2 cups

Ingredients:
3 carrots, chopped
2 celery stalks, chopped
1 med. red onion, chopped
1/2 bunch of parsley, chopped
1/2 tsp ground sage
2 bay leaves
48 oz fat free chicken stock
2 chicken breasts, cooked and cubed *see note below*
8 oz. whole wheat spiral noodles
salt and pepper to taste
cooking spray

Directions:
In a dutch oven (or large pot), over medium high heat coat pan with cooking spray and add carrots, celery and onion. Add a small amount of salt and pepper. Saute until onions are translucent, stirring frequently. Because you are only using cooking spray, the vegetables will burn easily if you don't stir frequently. Add sage and bay leaves, stir for another 2 minutes. Add stock and bring to a boil. Cover and reduce heat to a simmer for 45 minutes. Add parsley, chicken and noodles. Continue to cook for 10 minutes or until noodles are tender but still firm. Ladle into bowls and allow to cool for a few minutes. This also freezes well. If freezing, allow to cool completely and then ladle into freezer bags (I like to put them in individual portions for quicker re-heat time).

**Rotisserie chicken works great for this recipe. If you make your own chicken ahead of time, I like to use chicken breast tenders. Put 4-6 tenders in a 350 degree oven with salt and pepper. Cook for 20 minutes. Cube and use. **