2 teaspoons olive oil
4 carrots, sliced
3 stalks celery, sliced
1 cup diced onion
2 cups sliced mushrooms
2 cloves garlic, minced
2 teaspoons fresh thyme leaves or 1 teaspoon dry
2 teaspoons chopped fresh sage or 1 teaspoon dry
1 teaspoon Italian seasoning
½ teaspoon dry oregano
½ teaspoon ground black pepper
6 cups reduced sodium chicken broth
2 cups water
3 cups cooked shredded or roughly chopped chicken (cooked leftovers or rotisserie chicken are options)
2 cups dry whole-wheat wide noodles (like egg noodles)
Calories/Serving 195
One serving provides approximately: 19g Protein, 18 g Carbohydrates, 3 g Fiber, 5.5 g Fat (1 g saturated), 56 mg Cholesterol, 11 mcg Folate, 2 mg Iron, 498 mg Sodium
Heat oil in a large soup pot. Add carrots, celery and onion and sauté for a few minutes; add sliced mushrooms and next 6 ingredients (through black pepper). Stir to combine. Cook for about a minute to allow flavors to combine.
Add broth and water to the pot and turn heat to high. When broth begins to simmer, stir in chicken and noodles. Reduce heat to medium low, cover and simmer for about 8 minutes or until noodles are tender.
Ladle into bowls and serve.
Servings: 8