Shirataki noodles defy rules of pasta

Start to finish: 30 minutes

Servings: 6

10 cups reduced-sodium chicken broth

2 cups shredded carrots

1 large stalk celery, coarsely chopped

3 tablespoons minced fresh ginger

2 tablespoons minced garlic

Three 8-ounce packages fettucine-style shirataki noodles, drained and well rinsed

4 cups shredded cooked skinless chicken breast (about 1 pound)

3 tablespoons chopped fresh dill

1 tablespoon lemon juice

Salt and ground black pepper, to taste

• In a Dutch oven over medium heat, bring the broth to a boil. Add the carrots, celery, ginger and garlic. Cook, uncovered, until the vegetables are tender, about 8 to 10 minutes.

• Add the shirataki and chicken, then simmer until the noodles are just hot, 2 to 3 minutes. Stir in the dill and lemon juice, then season with salt and pepper.

Nutrition information per serving: 150 calories; 15 calories from fat (10 percent of total calories); 1.5 g fat (0 g saturated; 0 g trans fats); 45 mg cholesterol; 10 g carbohydrate; 3 g fiber; 3 g sugar; 24 g protein; 1020 mg sodium.