I normally use canned "chili beans" instead of the Dennison's and Stewed Mexican tomatoes instead of Italian but had to improvise with what I had in the pantry today. This soup is low in fat, high in protein and really sticks with you. Plus it is low in calories so you can enjoy a low-fat corn muffin with it.

Enjoy!

Submitted by NORCALGAL2

This is (a) an improvement on Corner Bakery Cafe's Mom's Chicken Noodle Soup; (b) a large pot of vitamin-rich, naturally sweet, nutritious, chicken soup that (c) is very easy to make, (d) freezes well, (e) feeds about a dozen hungry people, and (f) I make throughout the year after having and making many different variations on a theme for many years

Although it can take a little time to get the chicken off the bones, it's SO worth it! Also, if you don't want to use a whole chicken or shredding it just isn't your thing, you can use chicken parts or whole breasts instead, cut off the big chunks, and dice or shred them. They'll take less cooking time, too.

There's nothing better for you, especially when ONLY chicken soup will do! It's not ambrosia (nectar of the gods), but it's as close as I can get! I appreciate your feedback and input. Enjoy! SparkPeople rocks my world! Nancy, a/k/a KEEPITMOVING

Submitted by KEEPITMOVING

It's a beach wedding because of the pasta shells.

(cute?)

I've always had a taste bud defect of only liking creamy soups. Thankfully, fat free half & half adds creaminess just as well as heavy cream.

Submitted by BLUESUNSHINEFL

Simple to prepare, reasonably short cooking time, and a wonderful end result! Recipe is not low fat as is, you can substitute light coconut milk for regular to lower the fat. This is an occasional treat for me.

Submitted by CHRISTURTLE

modified from dianaskitchen.com

Submitted by JINNYA

From Gourmet Magazine January 1986 - Titled Super Bowl Supper

Can be made the day ahead, but you may want to add shrimp right before serving or they get tough in the re-heating.

Submitted by R0WR0W

Rich velvet-y soup chock full of vitamins from the pumpkin, with the surprising touch of peanuts, ginger and a kick of red pepper

Submitted by DIVALINDA