Colleen's low-fat Chicken Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Chicken, celery, carrots, onions, garlic, noodles, water, bouillon.
Makes 10 servings (at least); very generous 10-oz soup bowl servings.
I use a pressure cooker but any 4-qt pot with a tight-fitting lid will do. It is VERY easy. I use about 4-5 servings of boneless, skinless chicken breasts. They can be any size, but about 19-20 ounces in total. I even use them frozen usually. Add salt, pepper, minced garlic, and your chunked vegetables.
I use baby carrots and put about half a pound in. I use one very large yellow onion in big chunks. I use five large stalks of celery in big chunks. Very easy to prepare and satisfying to eat.
Throw all of that in the pressure cooker or 4-qt pot with a box of low-fat low-sodium chicken broth. It will bring the liquid about two inches from the top.
Then boil it until carrots are tender. In a pressure cooker it takes 5 minutes. As soon as veggies are tender; add 3 cups (about 4.5 ounces) of these noodles and fill to the top with water. Depending on how much water you added, add a chicken bouillon or two or three to give it more chicken flavor but if you do that don't add any more salt.
Bring it to a boil again, and then turn off and let sit for a few minutes.
Yum. Prep time is about 10 minutes, all together maybe an hour if you don't have a pressure cooker or about half an hour if you do.
Number of Servings: 10
Recipe submitted by SparkPeople user CMKOBE.
I use a pressure cooker but any 4-qt pot with a tight-fitting lid will do. It is VERY easy. I use about 4-5 servings of boneless, skinless chicken breasts. They can be any size, but about 19-20 ounces in total. I even use them frozen usually. Add salt, pepper, minced garlic, and your chunked vegetables.
I use baby carrots and put about half a pound in. I use one very large yellow onion in big chunks. I use five large stalks of celery in big chunks. Very easy to prepare and satisfying to eat.
Throw all of that in the pressure cooker or 4-qt pot with a box of low-fat low-sodium chicken broth. It will bring the liquid about two inches from the top.
Then boil it until carrots are tender. In a pressure cooker it takes 5 minutes. As soon as veggies are tender; add 3 cups (about 4.5 ounces) of these noodles and fill to the top with water. Depending on how much water you added, add a chicken bouillon or two or three to give it more chicken flavor but if you do that don't add any more salt.
Bring it to a boil again, and then turn off and let sit for a few minutes.
Yum. Prep time is about 10 minutes, all together maybe an hour if you don't have a pressure cooker or about half an hour if you do.
Number of Servings: 10
Recipe submitted by SparkPeople user CMKOBE.
Nutritional Info Amount Per Serving
- Calories: 124.7
- Total Fat: 0.8 g
- Cholesterol: 35.1 mg
- Sodium: 863.8 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 1.9 g
- Protein: 14.1 g
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