John's Chicken Noodle Soup
By
cathy tate
@cathylynne29
1
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 vote5
Serves:
6-8
Prep:
10 Min
Cook:
2 Hr
Ingredients
-
3 largeboneless, skinless chicken breast
-
3 qtwater
-
2 largesweet onions, quartered
-
2 largecarrots, quartered
-
2 stickcelery, halved
-
6 largebaby portebello mushrooms
-
2 clovegarlic
-
1-2 tspparsely
-
2bay leaves
-
2 tspsalt
-
1/2 tspblack pepper
-
7-8 ozyour favorite noodle (egg, dumpling or fettuccine)
How to Make John's Chicken Noodle Soup
- 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.
- 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 John's Chicken Noodle Soup
Course/Dish: Chicken Soups
Other Tag: Healthy
