john's chicken noodle soup

★★★★★ 1 Review
cathylynne29 avatar
By cathy tate
from high point, NC

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.

★★★★★ 1 Review
serves 6-8
prep time 10 Min
cook time 2 Hr

Ingredients For john's chicken noodle soup

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

How To Make john's chicken noodle soup

  • 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.

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