Prep & Cooking Time: 40 min.
Yield: 6 servings
Serving Size: 1.500 cup(s)
1/2 tsp white wine vinegar
4 oz skinless, boneless chicken breast, cut into small pieces
1 cup shredded carrots
1/2 cup chopped celery
2 Tbsp cilantro, chopped
1 Tbsp grated fresh ginger
2 green onions, thinly sliced
4 cups water
8 oz noodles
4 cups fat-free, low-sodium chicken broth
Directions:
In a large saucepan combine broth and water and bring to a boil. Add pasta, and reduce heat to simmer. Add chicken, and the rest of the ingredients. Cook until chicken is done and the vegetables are tender.
Nutrition Facts
Per 1.500 cup(s)
Total Calories:
141
Carbohydrates:
22.13 g
Total Fat:
1.36 g
Protein:
9.82 g
Sat Fat:
0.30 g
Fiber:
1.45 g
Cholesterol:
35 mg
Sodium:
171 mg
Diabetic exchange:
Starch: 1.500
Meat: 0.400
Vegetable: 0.500
