Setting the Plate for Clean Eating

Nutrients per Serving: Calories 98, Total Fat 2g, Saturated Fat 1g, Protein 10g, Carbohydrates 12g, Cholesterol 18mg, Dietary Fiber 1g, Sodium 73mg

Dietary Exchange: ½ Bread/Starch, ½ Vegetable, 1 Meat

1 cup chopped celery
½ cup thinly sliced leek (white part only)
½ cup chopped carrot
½ cup chopped turnip
6 cups fat-free reduced-sodium chicken broth, divided
1 tablespoon minced fresh parsley
1½ teaspoons fresh thyme or ½ teaspoon dried thyme
1 teaspoon minced fresh rosemary leaves or ¼ teaspoon dried rosemary
1 teaspoon balsamic vinegar
¼ teaspoon black pepper
2 ounces uncooked yolk-free wide noodles
1 cup boneless skinless chicken breast, cooked and diced

Combine celery, leek, carrot, turnip and ⅓ cup chicken broth in large saucepan. Cover; cook over medium heat 12 to 15 minutes or until vegetables are tender, stirring occasionally.