Serves: 8
Total Calories: 498

4 boneless skinless chicken breast halves
1 to 2 tablespoon oil
2 carrots
2 stalks celery
4 to 5 green onions
5 cups chicken broth
1 bay leaf
1/2 teaspoon poultry seasoning
spaghetti style rice noodle *

Break rice noodles into 3- to 4-inch pieces. Peel carrots. Slice carrots, celery, and onions to about 1/4-inch thickness. Cut chicken into 1/4- to 1/2-inch chunks.

In a medium skillet, heat 1 to 2 tablespoons of oil over medium-high heat. Add chicken and sauté until cooked through. Remove from heat.

While chicken is cooking, combine chicken broth, bay leaf, and poultry seasoning in a large saucepan. Bring to a boil and add the vegetables. Boil until the vegetables are just beginning to soften, 6 to 8 minutes. Stir in chicken and noodle pieces. Boil 4 to 5 minutes more, until noodles and veggies are soft.

Serve hot.

*Use a quick cooking noodle such as Notta Pasta, or Thai Kitchen, which only take 3 to 5 minutes to cook.

Nutritional Facts:

Serves: 8
Total Calories: 498
Calories from Fat: 59

More Recipes from the Cook'n Gluten Free...Life Tastes Good Again Cookbook:
Broccoli and Cheese Soup
Chicken Noodle Soup
Chicken Vegetable Soup
Chili
Corn Chowder
Double Potato Soup
Egg Drop Soup
Hamburger Soup
Leftover Roast Soup
Pumpkin Soup
Taco Soup