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Contributed by:
 Eric C.

Ingredients: 8 oz. skinless or 12 oz. ground Chicken Breast (8 protein blocks) 2 1/2 cups celery, diced fine (1 carb) 1 cup carrots, diced fine (2 carb) 2 cups onion, diced fine (2 carb) 1/2 cup egg noodles (2 carb, check label) 1/2 cup tomato puree (1 carb) 2 2 /3 teaspoons olive oil (8 fat) 2 tablespoons chicken bouillon or 2 chicken cubes (Note: Chicken bouillon and/or cubes contain some fat.) Pepper to taste 1/8 teaspoon garlic powder or flakes 1/8 teaspoon marjoram 1/8 teaspoon Worcestershire sauce 1/4 teaspoon chives 1 teaspoon parsley 1/8 teaspoon oregano

Directions:

• Cut the chicken breasts into bite size chunks or use ground chicken breast.

• Combine all the ingredients in a large saucepan. Bring to a boil, then simmer for 35-40 minutes, stirring occasionally until all vegetables are tender.

• Divide between two soup dishes and serve.

Remark: Serve two, four-block meals
I read and modified the home-style beef soup to a chicken noodle we have been basically using for years. Olive oil is much better. Canola oil contains polyunsaturated fats and is prone to oxidation.