| | Directions | | 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 |
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| Ingredients | | - |  | 3 cans reduced sodium chicken broth (14 1/2 ounce cans) |
| - | | 1/2 onion, finely chopped (medium) |
| - | | 1 package frozen vegetable blend (try broccoli-cauliflower-carrot) (16 ounce bag) |
| - | | 2 ounces uncooked whole-wheat spaghettini broken into 3 inch lengths (1 cup) |
| - | | 1 skinless boneless chicken breast half, sliced into 1/2 inch chunks (large) |
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