Low Fat Chicken Noodle Soup For 2 Recipes

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LOW FAT CHICKEN NOODLE SOUP FOR 2

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



Low Fat Chicken Noodle Soup for 2 image

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.

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)

HOME-MADE LOW FAT CHICKEN NOODLE SOUP

Make and share this Home-Made Low Fat Chicken Noodle Soup recipe from Food.com.

Provided by Apple Girl

Categories     Lunch/Snacks

Time 25m

Yield 1 soup

Number Of Ingredients 7



Home-Made Low Fat Chicken Noodle Soup image

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.

Nutrition Facts : Calories 11.6, Sodium 0.8, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 0.2

1 can 99% fat free chicken broth
2/3 can low fat chicken in water
3 cups low fat noodles (whatever kind your heart so desires)
black pepper (to taste)
Lawry's Seasoned Salt (to taste)
basil (to taste)
1/4 onion, diced small

CHICKEN NOODLE SOUP

Yet another recipe for this traditional soup - this one gets the TICK fron the National Heart Foundation

Provided by katew

Categories     Low Cholesterol

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8



Chicken Noodle Soup image

Steps:

  • Brown diced chicken in 1/2 tbsp oil.
  • Set aside.
  • Add remaining oil to pot and cook onion for 2 minutes.
  • Add celery and carrots - cook 4 minutes.
  • Add stock and bring to boil.
  • Simmer 15 minutes.
  • Meanwhile cover noodles with boiling water.
  • Let stand 5 minutes - drain.
  • Add corn,chicken and noodles to pot.
  • Simmer further 5 minutes and serve.
  • For a spicier version add chilli or coriander.

Nutrition Facts : Calories 476.7, Fat 10.1, SaturatedFat 1.8, Cholesterol 85, Sodium 247.2, Carbohydrate 66.9, Fiber 6.5, Sugar 5.2, Protein 36.1

1 tablespoon canola oil
400 g chicken fillets, diced
2 brown onions, finely diced
2 stalks celery, finely dicd
2 large carrots, finely diced
1 liter reduced-sodium chicken broth
2 cups frozen corn kernels
100 g egg noodles

LOW - FAT ROASTED CHICKEN NOODLE SOUP FOR THE CROCK POT

If you prefer, this recipe can be done on the stove but I recommend cutting the spices in half. In crock pot cooking, dried spices loose some of their kick. This is a great recipe for leftover chicken.

Provided by Audrey M

Categories     Chicken

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 13



Low - Fat Roasted Chicken Noodle Soup for the Crock Pot image

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!

Nutrition Facts : Calories 48.7, Fat 0.7, SaturatedFat 0.2, Cholesterol 1, Sodium 75.4, Carbohydrate 7, Fiber 0.7, Sugar 4.2, Protein 4.3

1 medium chopped onion
2 chopped carrots (bite size pieces)
2 stalks chopped celery (bite size pieces)
4 cups potatoes (bite size) (optional)
2 minced garlic cloves
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1 bay leaf
3 (12 ounce) cans reduced-sodium chicken broth
4 cups shredded chicken (or more , I use up my leftovers from a roaster)
2 cups uncooked yolk-free wide egg noodles
1 cup fat-free evaporated milk

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