Portion Size: 1 cup

Ingredients: Yields: 8  servings

Ingredients	Notes:
1/2 lb. boneless skin less chicken, diced
2 tablespoons canola oil
1/4 teaspoon salt
½ cup finely chopped leeks	Washed, peeled and finely chopped
½ cup finely chopped carrot	Washed, peeled  and finely chopped
½ cup frozen peas
1 teaspoon poultry seasoning.
1 tablespoon parsley flakes
6 cups reduced sodium chicken broth
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1 cup wide noodles

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil into a large stock and set over medium heat.
2	Season chicken cubes with salt and pepper. Once hot, add chicken cubes and sauté until brown
3	Add the carrots, and onions. Cook until tender
4	Add remaining ingredients (except noodles) and bring to a boil.
5	Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes.  Add noodles and cook 8-10 minutes until noodles are tender. Add peas and heat through with the lid off just before serving.	Cook until internal temperature reaches 165°F.