Best Low Fat Chicken Noodle Soup For Recipes

HOME-MADE LOW FAT CHICKEN NOODLE SOUP

Steps:

• Put noodles and onions into pan and fill with water until the water is about an inch over the noodles.
• Add some spices, cook on high until noodles are cooked.
• Drain the water from the pan, leaving the noodles and onions inside, add a little more spice.
• Turn off the stovetop.
• Dump chicken broth into pan.
• Drain water from the canned chicken.
• Put the 2/3 of the can into the chicken broth, noodle mixture.
• Cook on high, adding spices to taste and stirring occasionally until soup is boiling or almost boiling.
• Remove from heat and serve when sufficiently cooled.

LOW FAT CHICKEN NOODLE SOUP FOR 2

Steps:

• Spray a non-stick pot lightly with cooking spray, and heat over medium.
• Add vegetables and garlic, and cook for 5-7 minutes.
• Add chicken and cook an additional 5 minutes.
• Add chicken broth, seasoning, and salt. Over high heat, bring to a boil. Reduce heat, cover, and simmer for 5-7 minutes.
• Add noodles and simmer for 10 minutes, until noodles are vegetables are softened.

LOW - FAT ROASTED CHICKEN NOODLE SOUP FOR THE CROCK POT

Steps:

• I roast a chicken in a cup of white wine and use the leftover chicken for my soup.
• See my Chicken in a Pot Recipe for the Crock pot.
• The wine gives the broth a nice kick.
• Pour broth and leftover chicken into a bowl and refrigerate.
• Skim off the fat.
• Place chicken cut up chicken and broth in crock pot.
• Pour in three cans of chicken broth and break up gelled chicken and broth.
• Add all ingredients to slow cooker except noodles and evaporated milk.
• Cook on High for 4 hours or Low for 6 to 8 hours.
• Cook noodles on top of stove according to package directions.
• While noodles are cooking, pour in evaporated milk and blend into soup.
• Turn crock pot to High to heat milk.
• Stir in noodles to soup before serving.
• Enjoy!

STEVE'S CHICKEN NOODLE SOUP

Steps:

• In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
• Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
• Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.