Chicken Noodle Soup

4 oz. soy spaghetti pasta (regular pasta may be substituted), dry
1/2 medium onion, chopped
2 tsp vegetable oil
1 pkg (6 oz.) soy chicken veggie strips, cut into small pieces
4 cups chicken broth
1/4 tsp garlic powder
salt & pepper to taste

Cook soy pasta according to package directions; drain and set aside. In a 4-quart pot, saute onion in oil for 3 minutes or until transparent. Add soy strip, chicken broth, and garlic powder; bring to boil. Reduce heat and simmer for 15 minutes. Stir in cooked pasta, remove from heat. Add salt and pepper to taste.

Yield: 6 cups. Per cup: 98 calories, 3.5 g fat (.7 g sat fat), 2 mg cholesterol, 1190 mg sodium, 9.7 g carbohydrate, 7 g protein (6 g soy protein), 1.9 g dietary fiber.

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