John's Chicken Noodle Soup

cathy tate

By
@cathylynne29

This recipe came about when my husband's pancreatitis flared-up and I had to cook very low fat. But that didn't mean that I had to give up flavor. This is an easy recipe to make and is loaded with flavor but very low in fat.


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Serves:

6-8

Prep:

10 Min

Cook:

2 Hr

Ingredients

3 large
boneless, skinless chicken breast
3 qt
water
2 large
sweet onions, quartered
2 large
carrots, quartered
2 stick
celery, halved
6 large
baby portebello mushrooms
2 clove
garlic
1-2 tsp
parsely
2
bay leaves
2 tsp
salt
1/2 tsp
black pepper
7-8 oz
your favorite noodle (egg, dumpling or fettuccine)

Directions Step-By-Step

1
Place the chicken in a large stock pot. Add the water and all ingredients. Bring to a boil; reduce heat and simmer for 2 hours.
2
Remove chicken from the stockpot and cut into bite-size pieces, set aside. Remove the mushrooms and cut into bite-size pieces. Remove bay leaves and discard. With slotted spoon, remove carrots, onions and celery; transfer them to a blender. Puree the solids then pour back into the stockpot along with the cut up chicken and mushrooms. Simmer another 15 minutes then serve.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Healthy