Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 139.0
- Total Fat: 1.1 g
- Cholesterol: 31.6 mg
- Sodium: 420.5 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 1.3 g
- Protein: 15.6 g
View full nutritional breakdown of Homemade chicken noodle soup calories by ingredient
Homemade chicken noodle soup
Submitted by: MEYERMOMMAIntroduction
Yummy comfort food... really low fat and low calorie!! One serving will fill you up. Yummy comfort food... really low fat and low calorie!! One serving will fill you up.Number of Servings: 10
Ingredients
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8 chicken tenders or 4 chicken breasts
1 tsp dill weed, dried
3 celery stalks, diced
18 baby carrots or 3 medium carrots, diced
3 C no-yolk style wide noodles (this recipe uses Kroger brand)
3 cans 99% FF chicken broth (Kroger brand)
4 cups water, divided
Directions
Boil chicken in 2 cups of water in a skillet with lid. After the chicken is cooked almost all the way through, break /cut into bite sized pieces while in the skillet. Add dill weed and continue to simmer until chicken is thoroughly cooked.
While chicken is cooking, add 3 cans of chicken broth, 2 cups of water and the diced carrots and celery to a 4 quart or larger pot. Cook on medium heat. Add chicken and the water it's cooking in to pot when it is finished.
In a 2-quart pan cook noodles according to package instructions. Add to the soup pot when they are cooked to your taste. Continue to cook the soup until the veggies are at your desired consitency (I like mine a little on the soft side!). Add salt and pepper to taste.
This recipe makes 10 servings of soup, approx 1.5 cups each.
Number of Servings: 10
Recipe submitted by SparkPeople user MEYERMOMMA.
While chicken is cooking, add 3 cans of chicken broth, 2 cups of water and the diced carrots and celery to a 4 quart or larger pot. Cook on medium heat. Add chicken and the water it's cooking in to pot when it is finished.
In a 2-quart pan cook noodles according to package instructions. Add to the soup pot when they are cooked to your taste. Continue to cook the soup until the veggies are at your desired consitency (I like mine a little on the soft side!). Add salt and pepper to taste.
This recipe makes 10 servings of soup, approx 1.5 cups each.
Number of Servings: 10
Recipe submitted by SparkPeople user MEYERMOMMA.
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Member Ratings For This Recipe
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Very Good
2 of 2 people found this review helpfulA very good basic chicken noodle soup. I threw everything but the noodles (cooked them separately) in the crock pot and had to substitute chicken bullion for the broth which worked fine. I also added a little garlic, because around here we believe that garlic makes everything better! - 7/27/09
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Very Good
1 of 1 people found this review helpful -
Incredible!
1 of 1 people found this review helpful -
Very Good
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Incredible!
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Incredible!
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Very Good
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Incredible!
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Very Good
0 of 1 people found this review helpful -
Very Good
I made this last night...used reduced sodium chicken broth to bring the high sodium down. Also added 4 garlic cloves & one medium onion chopped. A little extra dill weed also. Great idea to transfer over the water from the cooked chicken to the soup. Froze some & have lunch today, will make again - 11/3/08
Reply from MEYERMOMMA (11/8/08)
Glad you liked it! I'll have to try the garlic and onion next time :)
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