This is a lighter variation on a Southern classic, chicken and dumplings, which are a type of homemade noodle.
The trick is to use a light, fresh noodle that doesn't have to be pre-boiled.
4 cups homemade or low-sodium chicken broth
½ cup chopped onion
1 tsp. minced garlic
1 can condensed low-sodium cream of mushroom soup
2 cups cooked, cubed chicken
1 10-ounce bag of frozen mixed vegetables (carrots, green beans, peas, and corn), or
3 cups fresh vegetables
6 sheets of refrigerated egg roll wrappers
1 tbsp. parsley
Put chicken broth into a large soup pot and add onion and garlic. Cook for about 5 minutes, then add condensed mushroom soup and chicken. Heat thoroughly and add vegetables.
Slice each egg roll wrapper into three "wide noodles." Add noodles three at a time to simmering soup. Stir gently so they don't stick, and continue adding until all are in the pot.
Continue simmering for about 2 minutes. Ladle into 4 bowls, garnish with parsley, and serve immediately.
Each serving contains about 353 calories, 8 g fat (2 g saturated fat, no trans fat), 58 mg cholesterol, 664 mg sodium, 41 g carbohydrate, 4 g dietary fiber, 7 g sugars, and 29 g protein.
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