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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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