CINDY'S COOKING LIGHT CHICKEN NOODLE SOUP
This is a recipe I clipped out of an old cooking light cookbook years ago...It makes the best homemade chicken noodle soup. I usually use amish thick noodles in this soup and I tend to add more than the recipe says.
Provided by CIndytc
Categories Clear Soup
Time 2h
Yield 6-10 serving(s)
Number Of Ingredients 20
Steps:
- Combine: chicken & next 10 ingredients in a large dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender. REmove chicken from borth; set broth mixture aside. Skin and bone chicken; chop chicken meat and set aside.
- Pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to dutch oven.
- Cook noodles according to package directions, omitting salt and fat; drain and set aside.
- Add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes -- add cooked noodles and simmer another 15 minutes. Serve or you can freez in containers.
Nutrition Facts : Calories 788.9, Fat 47.3, SaturatedFat 13.5, Cholesterol 243, Sodium 1330.5, Carbohydrate 24.4, Fiber 3.3, Sugar 5.5, Protein 62.8
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