Chicken Noodle Soup



4 cups low-sodium chicken broth
4 cups water
1 large onion, diced
3 celery ribs, chopped
1 cup sliced carrots
3/4 cup sliced parsnips
6 oz. medium egg noodles
1-1/2 cups cooked Rotisserie chicken breast, shredded
salt and pepper to taste

1. Bring chicken broth and water to a boil in a large stockpot or dutch oven. Add onion, celery, carrots and parsnips. Reduce heat to medium-low and simmer, covered, 15-20 minutes. Add egg noodles and allow to simmer 15 more minutes or until noodles are cooked. Add chicken and heat 5 minutes. Season with salt and pepper to taste.

Makes 8 servings

Nutrition Facts
Per serving: 169 calories, 3 g fat, 40 mg cholesterol, 376 mg sodium, 22 g carbohydrate, 2 g fiber, 14 g protein, 56% Vitamin A, 8% Vitamin C, 4% calcium, 9% iron. .