6 cups of homemade or canned chicken broth
2 large carrots, scraped and sliced
1 large stalk of celery, chopped
1 onion, chopped (1 cup)
1 cup of sliced fresh mushrooms
2 cups of cooked chicken, diced (12 ounces)
1 cup of canned plum tomatoes (4 whole tomatoes) coarsely chopped, with liquid
3 cups cooked egg noodles (2 cups of dry noodles)
Put all ingredients except noodles into pot. Bring to a boil. Simmer for 15 minutes or until carrots are cooked. Put a half cup of noodles into each bowl. Ladle soup over noodles.
Each serving contains approximately 257 calories, 24 grams protein, 5 grams fat, 63 milligrams cholesterol, 30 grams carbohydrate, 3 grams fiber, 195 milligrams sodium.