QUICK CHICKEN NOODLE VEGETABLE SOUP Recipe

Bring broth and onion to a boil in a large soup pot. Add the vegetable blend, cover and return to a boil. Add the noodles and chicken, partially cover, and bring to a boil. Reduce the heat and continue cooking at a gentle boil, stirring occasionally, until the chicken, vegetables and noodles are tender, 5-7 minutes.

Per serving: (2 cups) 160 calories, 2 g. fat, 0 g. saturated fat, 0 g. trans fat, 26 mg. cholesterol, 784 mg. sodium, 19 g. carbohydrates, 4 g. fiber, 19 g. protein, 68 mg. calcium. Points Value - 3