• Prep Time:
  • Cooking Time:
  • Serves: 3 servings

Quick Chicken Noodle Soup

  • Recipe Submitted by on

Category: Poultry, Soups, Low Fat

 Ingredients List

  • 2 Skinless boneless chicken
  • -breast halves
  • 1/8 ts Olive oil
  • 1/8 c Finely chopped shallots
  • 1/8 c Chopped green onions
  • 1/2 c Thinly sliced leafy celery
  • 1 1/2 c Chicken broth
  • 5 c Water
  • 3 ts Low-sodium chicken bouillon;
  • -granules
  • 1/4 ts Tamari soy sauce
  • 1/2 ts Butter Buds®; sprinkles
  • 1/4 ts Dried thyme
  • 1/4 ts Dried marjoram
  • 1 pn Black pepper

 Directions

ADDITIONS
4 oz Cholesterol-free noodles;
-no-yolks; cooked and
-drained

Remake of the classic clear broth chicken and noodles soup. A base recipe:
vary by adding garlic, peas, carrots, parsley, mushrooms or your choice of
herbs or oil.

1. Heat a three-quart nonstick saucepan to medium-high. Meanwhile, rub or
spray the mild olive on the "skin" side of each breast fillet. Place
chicken, "skin" side down in the preheated saucepan. Brown, adjusting heat
to "carmelize" one side, then the other; about 5 to 7 minutes. Reduce heat
to medium-low. Make room in the pan and add the shallots, onions and celery
and cook but do not brown the vegetables for one to two minutes. Add the
remaining ingredients except the noodles. Bring to a boil. Reduce heat to
low and simmer uncovered for about 30 minutes or until chicken is tender.
Remove chicken; let rest a few minutes; then chop or shread into bite-sized
pieces. Return chicken to the pan along with the cooked and drained
noodles. Adjust seasoning to taste. When the noodles are hot, serve.

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