Turkey or Chicken Noodle Soup

2 Cups (approx. 10 oz.) Cooked Turkey or Chicken Breast, pulled into small pieces
4 (16 oz.) Cans Fat Free Chicken Broth
1 Cup Chopped Onion
2 Cups Chopped Celery
2 Cups Sliced Carrots
2 teaspoons Dried Parsley Flakes
1/2 teaspoon Black Pepper
4 oz. (about 2 Cups) Uncooked Whole Wheat Wide Egg Noodles

In a large pot, combine chicken broth, onion, celery and carrots. Bring mixture to a boil. Stir in uncooked noodles, turkey, parsley flakes and black pepper. Lower heat and simmer for 30 minutes or until noodles and vegetables are tender, stirring occasionally. 

Serves: 10 (1 Cup Each)
Per Serving: 134 Calories; 1g Fat (4.2% calories from fat); 18g Protein; 14g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 490mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fat. WWP: 2 (www.AimeesAdventures.com)