Soup Special of the Day!..........Vegetable-Chicken Noodle Soup

This week's Soup Special of the Day is Vegetable-Chicken Noodle Soup. Chicken, Turnips, Leeks, and Carrots are just some of the ingredients that make up this week's recipe. It comes from the Diabetic Gourmet Magazine. If you've never visited the Diabetic Gourmet site its time! You'll find a large assortment of Diabetic Friendly Recipes, Tips, and Diabetic News. Enjoy and Eat Healthy!   http://diabeticgourmet.com/

Vegetable-Chicken Noodle Soup

Ingredients

6 cups 1/3-less-salt chicken broth, divided

1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup peeled and chopped turnip
1 tablespoon minced fresh parsley
1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon fresh ground black pepper
2 ounces uncooked "no-yolk" broad noodles
1 cup diced cooked chicken
Directions

1 - Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.
2 - Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.
Nutritional Information (Per Serving)
Calories: 98
Protein: 10g
Sodium: 73 mg
Cholesterol: 18 mg
Fat: 2g
Carbohydrates: 12g
http://diabeticgourmet.com/recipes/html/253.shtml