Low Fat Chicken Noodle Soup For 2

• 8 ounces boneless skinless chicken breasts, cut into 1/2-inch pieces
• 2 ounces no yolk noodles, thin shape
• 3 ounces baby carrots, diced (about 1/2 cup)
• 1/4 cup diced celery
• 1/2 cup chopped onion
• 4 cups fat-free chicken broth
• 40 g frozen peas
• 2 teaspoons minced garlic
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt (optional)

1. Spray a non-stick pot lightly with cooking spray, and heat over medium.
2. Add vegetables and garlic, and cook for 5-7 minutes.
3. Add chicken and cook an additional 5 minutes.
4. Add chicken broth, seasoning, and salt. Over high heat, bring to a boil. Reduce heat, cover, and simmer for 5-7 minutes.
5. Add noodles and simmer for 10 minutes, until noodles are vegetables are softened.

chicken breasts, noodles, baby carrots, celery, onion, chicken broth, frozen peas, garlic, poultry seasoning, salt

Taken from www.food.com/recipe/low-fat-chicken-noodle-soup-for-2-264660 (may not work)