Chicken Noodle

Combine 4 1/2 cups [1.15 L] low-sodium chicken broth, 1 cup each chopped onion, carrot, and celery, 1 teaspoon each dried basil and oregano, 1/4 teaspoon black pepper, and 1 bay leaf; bring to boil.
Cover and simmer 5 minutes.
Add 1 1/2 cups dried egg noodles. Cover and simmer 8 minutes; discard bay leaf.
Add 2 cups [448 g] chopped cooked chicken breast.

222 calories, 26g protein, 19g carbohydrate, 4g fat (1g saturated), 3g fiber