Low Fat Chicken Vegetable Noodle Soup

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 131.0
  • Total Fat: 0.6 g
  • Cholesterol: 6.3 mg
  • Sodium: 529.0 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 4.9 g

View full nutritional breakdown of Low Fat Chicken Vegetable Noodle Soup calories by ingredient
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Introduction

Low fat chicken vegetable noodle soup because the soup is cooked without the skin of the chicken. Low fat chicken vegetable noodle soup because the soup is cooked without the skin of the chicken.
Number of Servings: 30

Ingredients

    30 cups of tap water
    1 Whole Chicken, cut up into parts and skinned
    12 Chicken Bouillon Cubes
    2 Tbsps. Salt
    1.5 Tbsps. Black Pepper
    1 Tbsps. Garlic Powder
    15 Large Carrots Raw, peeled
    16 Medium Potatos Raw, peeled
    1 Large Stalk of Celery
    2 Large Onions Raw, first layer peeled
    1 Small Head of Cabbage, outer leaves removed
    2 ozs. Soup Noodles

Directions

Take large soup pot and fill with 30 cups of water. Add one whole chicken cut up into parts and skinned. Add 12 chicken bouillon cubes. Put on stove on high heat. Add 2 tbsps. salt, 1.5 tbsps. black pepper and 1 tbsp. garlic powder. Bring to a boil and then reduce to low. Cook for 2-2.5 hours.

Once chicken is done cooking remove from broth and place in strainer with bowl underneath. Let chicken cool. Peel and rinse carrots then cut into big chunks and place in broth. Peel and rinse potatos then cut into big chunks and place in broth. Rinse and cut celery in big chunks and place in broth. Remove first layer of two large onions then quarter them and place in broth. Rinse one small head of cabbage and remove outer leaves then quarter and place in broth. Cook for an hour on medium high heat.

After an hour of cooking, go in and peel the chicken off the bone that has been cooling in the strainer. Throw away all the bones, cartlidge, and any other gook you don't want in your soup. Cook for an additional hour at low to blend all the ingredients.

Soup makes 30 2 cup servings.

Number of Servings: 30

Recipe submitted by SparkPeople user TURTLE69.

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