CHICKEN NOODLE SOUP


Ingredients

1 teaspoon vegetable oil
1/2 cup minced onion  
1/2 cup diced carrots
1/2 cup sliced  celery
1/2 teaspoon garlic powder
1/8 cup Flour
1/4 teaspoon dried oregano flakes
3 cups reduced sodium chicken broth
2 cups peeled, diced potatoes
1/4 cup cooked, chopped chicken
1/2 cup whole milk
1 cup uncooked, yolk-free, enriched, noodles 

PREPARATION TIME:
15 MINUTES

COOKING TIME:
10 TO 20 MINUTES


1. Thaw frozen fish according to package
    directions.

2. Preheat oven to 350˚ F. Lightly grease
    baking dish.

3. Separate fish into four fillets or pieces.
    Arrange fish in baking dish.

4. Mix remaining ingredients together and
    pour over fish.

5. Bake until fish flakes easily with fork,
    about 10 to 20 minutes.


PER SERVING:
Calories 135
Total fat 1 gram
Saturated fat Trace
Cholesterol 104 milligrams
Sodium 448 milligrams

Serves 4
about 3 ounces each




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