Cooking Light's Chicken Noodle Soup

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Total Time
1hr 45mins
Prep
30 mins
Cook
1 hr 15 mins

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.

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Ingredients

Nutrition

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.