Roasted Chicken Noodle Soup
INGREDIENTS
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive or canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups diced peeled potatoes
1 teaspoon salt
2 cups diced roasted chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk
DIRECTIONS
In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).
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Grandma's Chicken Noodle Soup
INGREDIENTS
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
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Steve's Chicken Noodle Soup
INGREDIENTS
3 tablespoons vegetable oil
2 onions, diced
6 stalks celery, diced
6 carrot, diced
3/4 tablespoon chopped fresh rosemary
3/4 tablespoon chopped fresh tarragon
3/4 tablespoon chopped fresh thyme
3/4 tablespoon chopped Italian flat leaf parsley
4 quarts low-fat, low sodium chicken broth
3 1/2 cups cubed skinless, boneless chicken breast meat
1 (16 ounce) package egg noodles
salt and pepper to taste
DIRECTIONS
In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
***EDIT, all of these are LOW FAT***Aany one have a ny recipe for chicken noodle soup preferably low fat?
SOUP CHICKEN NOODLE
1/2 chicken, cut up
1 can Campbell's cream of chicken soup
1 pkg. noodles, wide
1/2 onion
2 tsp. salt
1/2 tsp. black pepper
Wash chicken well. Boil for about 30 minutes. Add onion, salt, pepper and cook for about 30 minutes more. After chicken is tender, add the cream of chicken soup and mix until smooth, then add package of noodles. Cook slow about 15-20 minutes.Aany one have a ny recipe for chicken noodle soup preferably low fat?
Simply remove skin of chicken and cut up in to squares the meaty part.
Discard the skin.
In a little water cook the chicken meat until it is a broth.
Meat must be very fine...
While simmering to a broth, add whatever you like in the line of vegetables.
Once reduced, add more water and noodles and salt to taste.
Soup is done when the noodles are soft.
PLEASE DO NOT BURN THE BROTH. kEEP ADDING LITTLE WATER AS REQUIRED.
Just buy some lo-fat chicken stock %26amp; boil noodles in it.
Don't have noodles? Break up some spaghetti.\
You can add flavourings: Onions, carrots, celery, etc.
If you want to start with the chicken, remove skin %26amp; fat.
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