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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a very low calorie but full flavored soup. We like to enjoy it with a low fat cornmeal muffin (available on my 'Zaar page). This basic recipe is easily enhanced with seasonings you prefer. Ingredients:
48 ounces low fat low calorie chicken broth (i use swanson at about 15 calories per cup) |
3 stalks celery, chopped |
1/2 teaspoon ground black pepper |
1/4 teaspoon ground ginger |
14 ounces cubed chicken breasts (all fat removed) |
1 (16 ounce) can sliced carrots, drained |
4 ounces egg noodles |
Directions:
1. Place celery in a microwavable container and slightly cover with water. Cover and microwave for about 3 minutes. Then transfer to a soup pot.
2. Add cubed chicken, ginger and pepper to pot with celery. Add enough of the broth to slightly cover the chicken and celery. Bring to a boil and cover. Reduce heat and simmer until chicken is tender and no longer pink; about 20-30 minutes.
3. When chicken is cooked add remaining broth and carrots. Return to a boil and add the egg noodles. Cook until noodles are tender, about 20 minutes.
4. Salt can be added as needed but prepackaged chicken broth is often salty enough by itself.
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