Serves: 6
Total Calories: 269

3-3 1/2 pounds cut-up broiler-fryer chicken
4 1/2 cups cold water
1 teaspoon salt
1/2 teaspoon black pepper
1 medium stalk celery with leaves, cut up
1 medium onion, cut up
1 medium carrot, cut up
4 cups water
1 teaspoon chicken bouillon granules
1 cup frozen green peas
2 medium stalks celery, sliced (1 cup)
1 medium onion, sliced
2 medium carrots, sliced (1 cup) or 1 bag (8 ounces) baby-cut carrots
noodles (below) or 1 package (14 ounces) frozen noodles (2 cups)
noodles:
2 eggs, beaten
1/4 cup milk or water
1 cup all-purpose flour
1/4 teaspoon salt
dash of black pepper

1. Remove excess fat from chicken. Place chicken in 4-quart Dutch oven. Add 4 1/2 cups cold water, salt, pepper, cut-up celery, onion and carrot. Heat to boiling reduce heat. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

2. Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Skim fat from broth. Strain broth discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces.

3. Return chicken and broth to Dutch oven. Stir in 4 cups water and the bouillon. Heat to boiling reduce heat. Stir in peas and sliced celery, onion and carrots. Simmer uncovered 15 minutes.

4. Make Noodles press a few tablespoons of the batter at a time through colander (preferably one with large holes) into boiling soup. Stir once or twice to prevent sticking. Cook about 5 minutes or until noodles rise to the surface and are tender.

Noodles: Mix all ingredients (batter will be thick)

TO MAKE AHEAD: Cook chicken and broth one day. Refrigerate separately. The next day, skim fat from broth, and continue with Step 2.

To freeze after preparing entire recipe, cool soup 30 minutes. Place in 2-quart airtight freezer container and label. Freeze no longer than 2 months. About 35 minutes before serving, remove lid from freezer container place container upside down in 2-quart microwavable casserole. Cover and microwave on Medium (50%) 25 minutes remove container. Break up and stir. Cover and microwave on Medium about 20 minutes longer, stirring 2 or 3 times, until hot.

Joan K. shares her Recipe "When I was growing up, my mother always served chicken soup when I was sick. It is still a comforting food for me today, and I make it often for my family. I made this a make-ahead recipe by cooking the chicken and stock one day, then finishing the rest the next day."

A NOTE from DR. GHOSH
Iron is an important mineral needed to help fight fatigue and is especially key during chemotherapy and radiation.

NUTRITION FACTS: High in vitamin A good source of fiber
1 Serving: Calories 270 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 140mg Sodium 620mg Potassium 420mg Carbohydrate 24g (Dietary Fiber 3g) Protein 29g % DAILY VALUE: Vitamin A 80% Vitamin C 4% Calcium 6% Iron 14% Folic Acid 14% Magnesium 10% DIET EXCHANGES: 1 Starch, 3 Very Lean Meat, 2 Vegetable, 1 Fat

Helpful For These Side Effects: (n), (m)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 269
Calories from Fat: 33

More Recipes from the Betty Crocker's Living With Cancer Cookbook Cookbook:
Almond-Stuffed Pork Chops
Beef-Vegetable Soup
Chicken Noodle Casserole
Chicken Soup with Homemade Noodles
Corn and Black Bean Salad
Crab Scramble Casserole
Crowd-Size Minestrone
Dijon Chicken
Easy Lasagna
Extra-Easy Baked Ziti
HUMOR AND HEALING
Italian Chicken Rolls
Italian Spaghetti Sauce
Layered Beef and Vegetable Dinner
Layered Chicken Salad
Sausage, Vegetable and Cheese Strata
Seven-Layer Pasta Salad
Southwestern Pork Salad
Spaghetti and Meat Squares
The Ultimate Chicken Casserole
White Turkey Chili
Wild Rice, Sausage and Mushroom Casserole