Chicken-Squash Noodle Soup

Ceramic mugs make great serving bowls for this colorful take on all-time-favorite chicken and noodle soup.

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cups
  • Start to Finish: 40 mins

Chicken-Squash Noodle Soup

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Directions

  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. Simmer, covered, for 5 minutes.
  3. In a medium bowl whisk together milk and flour until combined; stir into chicken mixture. Cook and stir until bubbly. Cook and stir for 1 minute more. Sprinkle with parsley just before serving.
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Nutrition Facts (Chicken-Squash Noodle Soup)

  • Per serving:
  • 215 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 53 mg chol. ,
  • 560 mg sodium ,
  • 20 g carb. ,
  • 2 g fiber ,
  • 7 g sugar ,
  • 25 g pro.
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