john's chicken noodle soup

Name: John's Chicken Noodle Soup
Prep time: 10 min
Cook time: 2 h
Yield: 6
Ingredients: 3 large boneless, skinless chicken breast; 3 quart(s) water; 2 large sweet onions, quartered; 2 large carrots, quartered; 2 stick(s) celery, halved; 6 large baby portebello mushrooms; 2 clove(s) garlic; 1-2 teaspoon(s) parsely; 2 - bay leaves; 2 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 7-8 ounce(s) your favorite noodle (egg, dumpling or fettuccine)

(1 RATING)

46 Pinches 1 Photo

cathy tate

high point, NC

Updated on Aug 17, 2012

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.

Rate

prep time 10 Min

cook time 2 Hr

method ---

yield 6-8 serving(s)

Ingredients

3 large boneless, skinless chicken breast
3 quarts water
2 large sweet onions, quartered
2 large carrots, quartered
2 sticks celery, halved
6 large baby portebello mushrooms
2 cloves garlic
1-2 teaspoon parsely
2 - bay leaves
2 teaspoons salt
1/2 teaspoon black pepper
7-8 ounces your favorite noodle (egg, dumpling or fettuccine)

How To Make john's chicken noodle soup

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.

Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes