Ingredients:
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
3 carrots, peeled and diced
1 medium celery stalk, diced
2 cans (410 mL each) fat-free low-sodium chicken broth
1 can (410 mL) diced tomatoes, undrained
8 ounces chicken breast, skin removed
1 small turnip, peeled and diced
1 teaspoon dried basil, crumbled
1 1/2 cups thin noodles
1/4 teaspoon fresh ground black pepper
Directions:
1. Heat oil in a large saucepan over medium heat. Add onion, carrots, and celery and sauté 5 minutes or until softened. Add broth, tomatoes, chicken, turnips, and basil. Simmer, uncovered, 30 minutes or until chicken is cooked through.
2. Transfer chicken to a plate. When cool enough to handle, remove bones and coarsely chop meat. Return to pan, add noodles, and cook 4 minutes or until tender. Add pepper and serve.
Note:Root vegetables like carrot and turnip add an earthy flavour to this traditional chicken soup.
link:http://www.readersdigest.ca/
