Chicken Noodle Soup - 16.1g Carbs, 3.9g Fiber, 6.2g Sugar
From: www.elanaspantry.com
1 quart low sodium chicken broth
1 rib celery, diced
1 large carrot, diced
1 small zucchini, made into noodles with julienne slicer
Bring chicken stock to a boil in a medium pot, then reduce to a simmer
Add celery and carrots to pot and simmer until tender, about 10-20 minutes
Add zucchini noodles and cook a few more minutes
Serve
Makes: 1190 g
Nutrition per Serving: 114 Calories, 4 Calories from Fat, 0.5g Total Fat, 0g Trans Fat, 0mg Cholesterol, 413mg Sodium, 16.1g Total Carbs, 3.9g Dietary Fiber , 6.2g Sugars, 10.4g Protein
Vitamin A 20% - Vitamin C 48% - Calcium 4% - Iron 17%
Nutrition Grade: A
Good points:
Very low in saturated fat
No cholesterol
High in dietary fiber
High in iron
High in potassium
High in vitamin A
Very high in vitamin B6
Very high in vitamin C
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