John's Chicken Noodle Soup

1
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.

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

  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.

Printable Recipe Card

About John's Chicken Noodle Soup

Course/Dish: Chicken Soups
Other Tag: Healthy



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