Reduced Calorie Paula Deen's Chicken Noodle Soup

Broth:
1-2 Boneless, skinless Chicken breasts (depending on size)
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 tsp Italian seasoning
1 tsp lemon pepper seasoning
3 cloves garlic, minced
3 bay leaves
3 chicken bouillon cubes
Sea salt and fresh ground black pepper
Soup:
2 c diced carrots
2 c diced celery, including leafy tops
7 oz small or medium whole wheat pasta shells
1 c sliced mushrooms
3 T chopped fresh parsley
2 1/2 Tbsp red wine vinegar
2 tsp chopped fresh rosemary
1/2 c shredded Parmesan, optional
1/2 c evaporated milk
Sea salt and fresh ground pepper to taste

For the Broth: add all ingredients to soup pot. Poach chicken until tender, remove chicken from pot and set aside to cool. Remove bay leaves, dice chicken
Soup: bring broth back to a boil, add carrots, cook 3 min, add celery cook 5-10 more min. Add pasta shells, cook until nearly done, add all remaining ingredients, including diced chicken. Cook 2 more minutes, taste and add seasoning if needed. 2 cups is 1 serving

Number of Servings: 10

Recipe submitted by SparkPeople user GBHOTMAMMA.