Lite Chicken Noodle Soup
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1360.77 g low fat low calorie chicken broth (I use Swanson at about 15 calories per cup)
- 3 stalk celery, chopped
- 2.46 ml ground black pepper
- 1.23 ml ground ginger
- 396.89 g cubed chicken breasts (all fat removed)
- 453.59 g can sliced carrots, drained
- 113.39 g egg noodles
directions
- Place celery in a microwavable container and slightly cover with water. Cover and microwave for about 3 minutes. Then transfer to a soup pot.
- 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.
- 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.
- Salt can be added as needed but prepackaged chicken broth is often salty enough by itself.
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RECIPE SUBMITTED BY
<p>I am currently a truck driver in order to keep the bills paid. Have been a Pastor of a Baptist Church for 5 years, and a Bible teacher in one setting or another for more than 30 years. One book is currently on the internet at publishamerica.com or cut and paste this URL into your browser: http://www.abbeychristian.com/product.asp?sku=1605630055 <br />It is titled Divine Letters from a Roman Prison and is a commentary on Pauls writings from Rome. I am married and my wife Jane is the assistant principle at the local middle school. Our son Michael recently graduated from Pensacola Christian College and our Daughter Melanie is currently enrolled there.</p>