Low-Fat Homemade Chicken Noodle Soup
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Low-Fat Homemade Chicken Noodle Soup calories by ingredient
Introduction
This is SO delicious and comforting on a cold day! This is SO delicious and comforting on a cold day!Number of Servings: 10
Ingredients
-
2 cups diced chicken tenderloins
1 Tb olive oil
1 container of Rachael Ray's Chicken Stock
1 medium to large yellow onion
3 celery stalks
1 can cooked sliced carrots
1 can diced new potatoes
1 cup frozen corn
1/2 can spinach
1 cup dry whole grain penne pasta
salt, pepper, and fresh Italian parsley to taste
Directions
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.
