6 cups of homemade or canned chicken broth
2 large carrots, scraped and sliced
1 large stalk of celery, chopped
1 onion, chopped (1 cup)
1 cup sliced fresh mushrooms
2 cups cooked chicken, diced (12 ounces)
1 cup canned plum tomatoes (4 whole tomatoes), coarsely chopped, with liquid
3 cups cooked egg noodles (2 cups uncooked)
Put all ingredients except noodles into a pot. Bring to a boil. Simmer for 15 minutes or until carrots are cooked. Put 1/2 cup noodles into each bowl. Ladle soup over noodles.
Each serving contains about 257 calories, 24 g protein, 5 g fat (18 percent calories from fat), 63 mg cholesterol, 30 g carbohydrates, 3 g fiber, and 195 mg sodium.