Slice carrots with Crinkle Cutter. Chop onion with Food Chopper. Slice celery with Chef's Knife. Lightly spray (4-qt./3.-L) Casserole with vegetable oil using Kitchen Spritzer. Cook chicken over medium heat 5-7 minutes or until chicken is no longer pink. Add remaining ingredients except parsley. Bring to a boil over medium heat. Cover; reduce heat. Simmer over medium-low heat 20 minutes or until pasta is tender. Meanwhile, snip parsley with Professional Shears. Just before serving, remove bay leaf and stir in parsley.
servings of 1 1/2 cups soup
Nutrients per serving:
Approximately 211 calories and 5 grams of fat per serving