Chicken Noodle Soup For Two Recipes

LOW FAT CHICKEN NOODLE SOUP FOR 2

Low Fat Chicken Noodle Soup for 2 image

Enjoy this big, "belly warming" bowl of chicken noodle soup! Generous portions, perfect with crackers and a grilled sandwich. I use my Recipe #264657 for the seasoning.

Provided by yogiclarebear

Categories Clear Soup

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces boneless skinless chicken breasts, cut into 1/2-inch pieces
2 ounces no yolk noodles, thin shape
3 ounces baby carrots, diced (about 1/2 cup)
1/4 cup diced celery
1/2 cup chopped onion
4 cups fat-free chicken broth
40 g frozen peas
2 teaspoons minced garlic
1 teaspoon poultry seasoning
1/2 teaspoon salt (optional)

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.

THE ULTIMATE CHICKEN NOODLE SOUP

The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

Ingredients

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

Steps:

Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

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