Serves: 4
Total Calories: 2,689

1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
8 medium green onions, sliced (1/2 cup)
2 medium carrots, chopped (1 cup)
2 cups cubed cooked chicken
2 cups uncooked egg noodles (4 ounces)
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
1 dried bay leaf
3 (14-ounce) cans ready to serve chicken broth

Heat oil in 3-quart saucepan over medium heat. Cook garlic, onions and carrots in oil 4 minutes, stirring occasionally.
Stir in remaining ingredients. Heat to boiling reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

1 Serving: Calories 295 (Calories from Fat 100) Fat 11g (Saturated 3g) Cholesterol 80mg Sodium 1490mg Carbohydrate 21g (Dietary Fiber 2g) Protein 30g
% Daily Value: Vitamin A 50% Vitamin C 8% Calcium 6% Iron 16%
Diet Exchanges: 1 Starch, 3 1/2 Lean Meat, 1 Vegetable

Betty's Tip
Although available fresh, most bay leaves sold in the United States are dried. Slightly bitter in flavor, this aromatic herb comes from the evergreen bay laurel tree, which is native to the Mediterranean area. Bay leaves are always removed from the food before serving.

Nutritional Facts:

Serves: 4
Total Calories: 2,689
Calories from Fat: 209

More Recipes from the Betty Crocker's Best Chicken Cookbook Cookbook:
Buffalo Chicken Chili
Chicken Cordon Blue Chowder
Chicken Noodle Soup
Chicken and Root Vegetable Soup
Chicken-Cheese Chowder
Italian Chicken and Bean Soup
Italian Chicken-Lentil Soup
Lemony Chicken-Lentil Soup
Southwest Chicken and Chili Stew
Spring Arborio Rice and Chicken Soup
Summertime Chicken Gazpacho
Turkey-Corn Chowder
Tuscan Tomato Soup
White Bean Chili