Chicken-Squash Noodle Soup

Serves 6


  • 1 tbsp Canola oil
  • 1 Onion, chopped
  • 1 stalk Celery, chopped
  • 1 Carrot, chopped
  • 2 cloves Garlic
  • 1/2 tsp Poultry seasoning
  • 1 14-oz cans Low-sodium chicken broth
  • 1 1/2 c Medium dried noodles
  • 1 Yellow squash or zucchini, quartered
  • 1 3/4 c Fat-free milk
  • 1/4 c All-purpose flour
  • 2 c Cooked chicken breast, cubed
  • 1/4 c Snipped fresh parsley


  1. In Dutch oven, heat oil over medium heat.
  2. Cook celery, carrot, onion, poultry seasoning, and garlic for approximately 5 minutes or until vegetables are tender.
  3. Add broth and bring to a boil.
  4. Next, add the noodles and zucchini.
  5. Bring back to a boil then reduce heat.
  6. Cover and allow to simmer for about 5 minutes.
  7. In medium bowl, whisk together flour and milk.
  8. Next, stir in combined flour and milk into vegetable mixture.
  9. Add the chicken and cook until bubbly.
  10. Allow to cook while stirring for 1 minute more.
  11. Sprinkle with parsley and serve warm.

Nutrition Information:

  • 210 Calories
  • 5g Fat
  • 49 mg Cholesterol
  • 555 mg Sodium
  • 20g Carbohydrates
  • 2g Fiber
  • 22g Protein


  • 1 Starch
  • 2 1/2 Lean Meat
  • 1/2 Vegetable

Source: Editors, Diabetic Living. Diabetic Living Quick and Easy Meals. Hoboken: John Wiley & Sons, 2010. 78. Print.

In the event that you find that this Gazpacho recipe is not appropriate for diabetics, please contact us and and we will review your suggestions.


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