Cooking Light's Chicken Noodle Soup

"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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Ready In:
1hr 45mins
Ingredients:
15
Yields:
2 1/2 quarts
Serves:
10
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ingredients

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directions

  • Place the first seven ingredients in a large Dutch oven and bring to a boil.
  • Reduce heat, cover, and simmer 45 minutes or until chicken is tender.
  • Remove chicken from broth; strain broth, discarding solids (keep broth).
  • Let each cool separately in the refrigerator for 15 minutes.
  • Discard skin and bones; cut chicken into bite-sized pieces and add back to broth.
  • Cover and chill 8 hours.
  • Skim fat from broth and discard; set aside.
  • Coat a large Dutch oven with cooking spray; place over medium heat until hot.
  • Add carrot, celery, and onion; saute 10 minutes.
  • Add broth, sage, salt, and pepper; bring to a boil.
  • Add noodles; reduce heat and simmer, uncovered, 10 minutes.
  • Add peas and continue cooking until noodles are tender.

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