Cooking Light's Chicken Noodle Soup |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From the magazine. Though it doesn't call for chicken breast, that's what I use. I imagine it isn't quite as rich without dark chicken, I don't care for non-white parts. Make this ahead of time - it has to sit in the fridge for 8 hours. I don't think the nutritional info Zaar gives this will be accurate, since you remove the skin and skim it, but the magazine gives it for one cup as: 137 calories, 16 g protein, 2.7 g fat, 11.3 g carb, 56 mg cholesterol, 247 mg sodium. Ingredients:
2 quarts water |
3 lbs bone-in chicken |
1 large onion, cut in 8 wedges |
6 sprigs fresh parsley |
3 bay leaves |
1 garlic clove |
8 peppercorns |
1 cup carrot, sliced |
3/4 cup celery, chopped |
1/2 cup onion, chopped |
1/8 teaspoon rubbed sage |
3/4 teaspoon salt |
1/2 teaspoon pepper |
4 ounces uncooked medium egg noodles |
1/2 cup frozen peas |
Directions:
1. Place the first seven ingredients in a large Dutch oven and bring to a boil.
2. Reduce heat, cover, and simmer 45 minutes or until chicken is tender.
3. Remove chicken from broth; strain broth, discarding solids (keep broth).
4. Let each cool separately in the refrigerator for 15 minutes.
5. Discard skin and bones; cut chicken into bite-sized pieces and add back to broth.
6. Cover and chill 8 hours.
7. Skim fat from broth and discard; set aside.
8. Coat a large Dutch oven with cooking spray; place over medium heat until hot.
9. Add carrot, celery, and onion; saute 10 minutes.
10. Add broth, sage, salt, and pepper; bring to a boil.
11. Add noodles; reduce heat and simmer, uncovered, 10 minutes.
12. Add peas and continue cooking until noodles are tender.
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