Low Fat Chunky Chicken Noodle Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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An awesome healthy meal with colors and textures. Easy to make and easy to remember. I came up with this variation from using several other recipes. The peas really do blend very well. Ingredients:
64 ounces organic free range fat free chicken broth |
1 large yellow onion, chopped |
6 medium celery ribs, chopped |
3 medium carrots, chopped |
16 ounces frozen peas, unbuttered |
6 garlic cloves, minced |
1 teaspoon dried thyme |
1/2 teaspoon dried sage |
2 tablespoons parsley flakes |
1 lb boneless skinless chicken breast, cut into 1/2 inch pieces (remove any fat) |
18 ounces no yolk noodles |
Directions:
1. Using a 6 quart pot with lid, combine broth, onion, celery, carrots, peas and spices except parsley.
2. Bring to a boil for 3-5 minutes and then simmer.
3. Cook the noodles separately per package directions.
4. Add chicken and cook for 10 minutes or until tender.
5. Stir in parsley.
6. Drain the noodles and add to the broth.
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