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Chicken-Squash Noodle Soup

Ingredients

• 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1/2 teaspoon poultry seasoning
• 1 tablespoon canola oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 2 cloves garlic, minced
• 3 14-ounce cans reduced-sodium chicken broth
• 1 1/2 cups dried medium noodles
• 1 medium zucchini or yellow summer squash, quartered lengthwise and cut into 1-inch-thick pieces
• 1 3/4 cups fat-free milk
• 1/4 cup all-purpose flour
• 1/4 cup snipped parsley

Directions

1. Combine chicken pieces and poultry seasoning.
2. Toss to coat.
3. In a Dutch oven heat oil over medium heat.
4. Add chicken pieces and cook for 3 to 5 minutes.
5. Transfer chicken to a bowl.
6. In the same Dutch oven cook onion, celery, carrot, and garlic over medium heat 5 minutes or just until tender, stirring occasionally.
7. Add broth and bring to boiling.
8. Add chicken, noodles, and zucchini.
9. Return to boiling, reduce heat and simmer, covered, for 5 minutes.
10. In a bowl whisk milk and flour together until combined.
11. Stir flour mixture into Dutch oven.
12. Cook and stir until bubbly for 1 minute.
13. Sprinkle with parsley just before serving.

Attribution