John's Chicken Noodle Soup

By cathy tate
@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.

Rating:

★★★★★ 1 vote

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)

How to Make John's Chicken Noodle Soup

Step-by-Step

1Place the chicken in a large stock pot. Add the water and all ingredients. Bring to a boil; reduce heat and simmer for 2 hours.
2Remove 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.

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