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 five 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 two minutes. Ladle into four bowls, garnish with parsley, and serve immediately.
Makes four servings
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.