Chicken Noodle Soup With Carrots and Asparagus

2 teaspoons olive oil

½ cup sliced fresh carrots

1 cup chopped fresh mushrooms

½ cup chopped fresh asparagus

4 cups low-sodium chicken broth (see Cook's Notes)

2 cups cooked short noodle pasta, such as macaroni (see Cook's Notes)

2 cups pulled or shredded cooked chicken

¼ teaspoon ground black pepper, or more to taste

Salt to taste

In a large soup pot or Dutch oven, cook the oil over medium-high heat. Add all the vegetables and stir, cooking for about 4 minutes or until the carrots start to get tender. Add the broth, pasta, chicken and pepper.

Increase the heat to high and bring to a boil. Immediately reduce the heat and simmer for 5 minutes or until ready to serve. Adjust seasoning just before serving or at the table.

Start to finish: less than 20 minutes

Yield: 4 servings, easily doubled

Cook's Note: You may use any type of broth you have on hand. You can use the cooking liquid from the poached chicken with seasoning added, prepared chicken broth, chicken stock from a base concentrate or bouillon cubes and water.

There is time to cook the noodles while the soup base is simmering, if desired.

Approximate values per serving: 301 calories, 5 g fat (1 g saturated), 54 mg cholesterol, 28 g protein, 33 g carbohydrates, 2 g dietary fiber, 118 mg sodium.

- Alicia Ross for Kitchen Scoop.