This is my version of the Turkey (Chicken) Noodle soup from Cooking Light. Enjoy fresh veggies, tender chicken and noodles. This was a hit with my kids. I guess they love soups like Jack and I. I love that it is healthy and comes together quick, just 35 minutes.
1-2 cups (1/4-inch) sliced carrots
2 cups chopped leeks or 3/4 cup chopped onion
4 garlic cloves, minced
1 1/2 cups sliced celery
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups fat-free, less-sodium chicken broth
2 1/2 cups (4 oz) uncooked egg noodles
1 Tablespoon low-sodium soy sauce
1 bay leaf
2 cups shredded chicken (I used Boneless Chicken Thighs)
Coarsely ground black pepper (optional)
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrots, onion, and garlic; saute 5 minutes or until onions are lightly browned. Add celery, salt, and 1/4 teaspoon pepper; saute 3 minutes. Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 5 minutes. Add shredded chicken; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.