Chicken-Squash Noodle Soup

Directions

Ingredients
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon poultry seasoning
1 tablespoon canola oil
1 medium onion, chopped
1 stalk celery, chopped
1 medium carrot, peeled and chopped
2 cloves garlic, minced
3 14-ounce cans reduced-sodium chicken broth
1-1/2 cups dried medium noodles
1 medium zucchini or yellow summer squash, quartered lengthwise and cut into 1-inch-thick pieces
1-3/4 cups fat-free milk
1/4 cup all-purpose flour
1/4 cup snipped fresh parsley

1. In a large bowl, combine chicken pieves and poultry seasoning; toss to coat. In a 4-quart Dutch oven, heat oild over medium heat. Add chicken peives; cook for 3 to 5 minutes or until chicken pieves are browned. Using a slotted spoon, transfer chicken to bowl and set aside.

2. In the same Dutch oven, cook onion, celery, carrot, and garlic over medium heat about 5 minutes or just until tender, stirring occasionally. Add chicken broth; bring to boiling. Add chicken, noodles, and zucchini. Return to boiling; reduce heat. Cover and simmer for 5 minutes.

3. In a medium bowl, whisk milk and flour together until combined; stir into chicken mixture. Cook and stir until bubbly. Cook and stir for 1 minute more. Sprinkle with parsley just before serving.