Low-Fat Homemade Chicken Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups diced chicken tenderloins1 Tb olive oil1 container of Rachael Ray's Chicken Stock1 medium to large yellow onion3 celery stalks1 can cooked sliced carrots1 can diced new potatoes1 cup frozen corn1/2 can spinach1 cup dry whole grain penne pastasalt, pepper, and fresh Italian parsley to taste
Brown diced chicken in olive oil in soup pot. Remove from pan in seperate bowl. Cut up onion and celery, add to pan and cook until tender. (may need to add a touch more oil so it doesn't stick)
Add frozen corn, cook 2 minutes. *Optional: I added 1 Tb of wheat flour and cooked 2 minutes just to add extra flavor*
Add whole container of chicken stock.
Add in the chicken, potatoes, carrots, and spinach. Let simmer. Meanwhile, cook pasta in seperate pot until just done. Drain most of the water, add pasta to soup...simmer for 5 more minutes to absorb all flavors. ENJOY!
Number of Servings: 10
Recipe submitted by SparkPeople user HEATHERFLYXOXO.
Add frozen corn, cook 2 minutes. *Optional: I added 1 Tb of wheat flour and cooked 2 minutes just to add extra flavor*
Add whole container of chicken stock.
Add in the chicken, potatoes, carrots, and spinach. Let simmer. Meanwhile, cook pasta in seperate pot until just done. Drain most of the water, add pasta to soup...simmer for 5 more minutes to absorb all flavors. ENJOY!
Number of Servings: 10
Recipe submitted by SparkPeople user HEATHERFLYXOXO.
Nutritional Info Amount Per Serving
- Calories: 229.2
- Total Fat: 2.7 g
- Cholesterol: 43.9 mg
- Sodium: 440.7 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 4.6 g
- Protein: 22.8 g