Chicken Noodle Soup
PREP TIME: 0min COOK TIME: 30min
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Total Carbs 15g||0%|
|Dietary Fiber 1g||4%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tbsp. olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 cup thinly sliced carrots
1 pkg. (48 oz.) low sodium, fat free chicken broth
2 cups (4 oz.) wide egg noodles, uncooked
1 tbsp. chopped fresh parsley
1 tbsp. minced fresh basil or 1/2 tsp. dried basil leaves
1 tbsp. minced fresh thyme or 1/2 tsp. dried thyme leaves
Salt and pepper to taste
Heat oil in large pot over medium heat. Add onion, celery and carrots, cook, while stirring, about 3 to 4 minutes or just until tender.
TIP: Prepare soups and stews the night before, refrigerate, and skim off any congealed fat before reheating. Lifestyle Tip: Stick margarine and butter have the same calories and fat grams.
Add chicken broth; bring to boil. Add chicken, noodles, parsley, basil and thyme; bring to boil then reduce heat and simmer about 8 to 10 minutes or until noodles are tender.
Season to taste with salt and pepper.
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