john's chicken noodle soup
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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)
yield
6 -8
prep time
10 Min
cook time
2 Hr
Ingredients For john's chicken noodle soup
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3 lgboneless, skinless chicken breast
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3 qtwater
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2 lgsweet onions, quartered
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2 lgcarrots, quartered
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2 stickcelery, halved
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6 lgbaby portebello mushrooms
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2 clovegarlic
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1-2 tspparsely
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2bay leaves
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2 tspsalt
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1/2 tspblack pepper
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7-8 ozyour favorite noodle (egg, dumpling or fettuccine)
How To Make john's chicken noodle soup
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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.
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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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