Incredible Low Fat Homemade Noodles For Soup Recipes
INCREDIBLE LOW FAT HOMEMADE NOODLES FOR SOUP
Make these noodles last for a soup. Remove any vegetables and meat that may be in the base before boiling it to cook the noodles. After cooking the noodles put everything back in the base and heat for 5 minutes and serve. This recipe makes enough for a large soup, but you could make half again as much if you like a lot of noodles in your soup.
Provided by littleturtle
Categories Grains
Time 30m
Yield 6 cups
Number Of Ingredients 5
Steps:
- In a medium size bowl, combine flour, salt, and spread; mix thoroughly.
- In a small bowl, blend the egg whites with the cold water.
- Make a well in the center of the flour mixture, and put the egg mixture in the well; mix until the ingredients are blended.
- Press into a ball.
- Roll out until 1/8" thick on a floured board.
- Cut into strips 1 1/2" wide and 4" long.
- Bring whatever soup base you are making to a full boil and add the noodles all at once.
- Return to a boil and cook 15 minutes, stirring occasionally.
Nutrition Facts : Calories 163.1, Fat 0.5, SaturatedFat 0.1, Sodium 328.3, Carbohydrate 32, Fiber 1.1, Sugar 0.3, Protein 6.7
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
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
INSTANT POT® CHICKEN NOODLE SOUP
Simple and fast chicken noodle soup made in the Instant Pot®.
Provided by Tim
Categories Chicken Noodle Soup
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
- Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
- Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 34.5 g, Cholesterol 85 mg, Fat 7.8 g, Fiber 3.2 g, Protein 22.1 g, SaturatedFat 3.4 g, Sodium 2046 mg, Sugar 4.3 g
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