Home Made Low Fat Chicken Noodle Soup Food

LOW-FAT FIRE-ROASTED TOMATO AND CHICKEN SOUP

Steps:

• Combine tomatoes, onion, sugar substitute, salt, cloves, ginger, and black pepper in a microwave-safe bowl; cook in microwave on high for 15 minutes. Add evaporated milk and chicken to tomato mixture; cook in microwave until warmed, about 45 seconds.
• Ladle soup into 5 bowls and sprinkle 1 tablespoon Parmesan cheese onto each serving.

GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
• In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
• In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

LOWER FAT CHICKEN VEGETABLE SOUP

Steps:

• In a large pot over high heat, combine the chicken broth, cabbage, carrots, potatoes, onion, green beans, green bell pepper, tomato juice, garlic, oregano, basil and Italian-style seasoning.
• Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables are tender.
• Add the chicken and simmer for 15 more minutes. Season with salt and pepper to taste.

LOW FAT CROCK POT CHICKEN NOODLE SOUP

Steps:

• Add 32 ounces of broth and the chicken to a 6 quart crock pot,
• Cook on high about 2 hours or until chicken easily shreds.
• Shred chicken using two forks.
• Add additional broth, onion, celery, carrots,garlic, and spices except parsley.
• Cook on high about 2 hours or low 4 hours.
• Add peas and parsley. Stir.
• Add black pepper to preferred taste.
• Serve over 1 cup of cooked noodles per serving.

STEVE'S CHICKEN NOODLE SOUP

Steps:

• In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
• Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
• Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

LOW - FAT ROASTED CHICKEN NOODLE SOUP FOR THE CROCK POT

Steps:

• I roast a chicken in a cup of white wine and use the leftover chicken for my soup.
• See my Chicken in a Pot Recipe for the Crock pot.
• The wine gives the broth a nice kick.
• Pour broth and leftover chicken into a bowl and refrigerate.
• Skim off the fat.
• Place chicken cut up chicken and broth in crock pot.
• Pour in three cans of chicken broth and break up gelled chicken and broth.
• Add all ingredients to slow cooker except noodles and evaporated milk.
• Cook on High for 4 hours or Low for 6 to 8 hours.
• Cook noodles on top of stove according to package directions.
• While noodles are cooking, pour in evaporated milk and blend into soup.
• Turn crock pot to High to heat milk.
• Stir in noodles to soup before serving.
• Enjoy!

LOW FAT CHICKEN NOODLE SOUP FOR 2

Steps:

• Spray a non-stick pot lightly with cooking spray, and heat over medium.
• Add vegetables and garlic, and cook for 5-7 minutes.
• Add chicken and cook an additional 5 minutes.
• Add chicken broth, seasoning, and salt. Over high heat, bring to a boil. Reduce heat, cover, and simmer for 5-7 minutes.
• Add noodles and simmer for 10 minutes, until noodles are vegetables are softened.

HOME-MADE LOW FAT CHICKEN NOODLE SOUP

Steps:

• Put noodles and onions into pan and fill with water until the water is about an inch over the noodles.
• Add some spices, cook on high until noodles are cooked.
• Drain the water from the pan, leaving the noodles and onions inside, add a little more spice.
• Turn off the stovetop.
• Dump chicken broth into pan.
• Drain water from the canned chicken.
• Put the 2/3 of the can into the chicken broth, noodle mixture.
• Cook on high, adding spices to taste and stirring occasionally until soup is boiling or almost boiling.
• Remove from heat and serve when sufficiently cooled.

EASY HOMESTYLE LOW FAT CHICKEN AND NOODLES

Steps:

• In large dutch oven, cook bow-tie pasta according to package directions.
• Drain and return to dutch oven.
• Gently stir in soups, broth and chicken.
• Cook over low heat until hot.

HOMEMADE ROASTED CHICKEN NOODLE SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Prepare roasted chicken: Place chicken pieces on a rimmed baking sheet. Lightly coat with 2 teaspoons oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
• Toss carrots, onion, and garlic with the remaining 2 teaspoons oil. Arrange mixture around the chicken pieces on baking sheet.
• Roast in the preheated oven until vegetables are golden brown and chicken is no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the baking sheet from the oven and add 1 cup cold water.
• Remove chicken pieces from the baking sheet and let sit until cool enough to handle. Remove and discard chicken skin. Shred meat from chicken, keeping white meat and dark meat separate. Place bones in a large Dutch oven. Set aside 3 ½ cups white meat for the soup. Reserve dark meat and any remaining white meat for another use.
• Prepare stock: Add liquid and vegetables from the baking sheet to the Dutch oven. Add 10 cups cold water, carrots, celery, onion, parsley stems, and bay leaf; bring to a boil over medium-high heat. Reduce heat and simmer, occasionally skimming the surface for impurities, 2 to 4 hours. Strain and discard solids and reserve stock.
• Prepare soup: heat butter and olive oil in a clean Dutch oven medium-high heat until butter has melted. Add carrots, celery, and onion and cook, stirring constantly, for 2 minutes. Add 1 teaspoon salt and ½ teaspoon pepper and cook, stirring occasionally, until onions are translucent, another 3 to 5 minutes. Add 10 cups reserved stock and chicken base and bring mixture to a boil. Reduce to a simmer and cook until veggies are tender, about 30 minutes.
• While the soup is cooking, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Stir cooked egg noodles into the soup with reserved white meat and parsley. Taste and adjust salt and pepper if necessary.