Last night I made the chicken noodle soup from the book. I did it a little different than it says to, but it turned out sooooo good! I think this one will be a keeper!

I didn't cook the noodles ahead of time, I just threw them in when I added the chicken & veggie broth. I also picked up a rotisserie chicken from the grocery store for my boyfriend's dinner. So, I just used 1 1/2 cups of the breast meat (no skin) for my soup. Easy peasy.

Here it is with my changes.

1/2 to 1 T butter, margarine, etc.
1/2 c chopped celery
1/2 c chopped onion
3/4 c sliced baby carrots
1 1/2 c diced chicken
4 c reduced sodium chicken broth
4 c reduced sodium vegetable broth
1 c water
1 1/2 c egg noodles (I used no yolk, extra broad)
Basil, oregano, parsley, garlic and black pepper to taste (about 1tsp each)

Melt butter, cook onions and celery until just tender. Add remaining ingredients. Bring to a boil and simmer about 15-20 minutes. I portioned made into nine 1-cup servings.

MFP calculated the stats for 9 servings to be:
Calories: 87
Carbs: 9
Fat: 1
Protein: 10
Sodium: 348
Fiber: 1

6 servings (1.5 c each) would be as follows:
Calories: 131
Carbs: 14
Fat: 2
Protein: 15
Sodium: 522 (a little high, but you could probably get it under 480 by subbing some of the chicken broth for water)
Fiber: 2