Low Fat Chicken Noodle Soup For 2 Recipes

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CHUNKY CHICKEN NOODLE SOUP



Chunky Chicken Noodle Soup image

Chunky Chicken Noodle Soup for two is hearty and delicious and made in just one pan. I love the flavors of the poultry seasoning and thyme and the big chunky carrots, onion and celery in this soup. You can also use leftover Thanksgiving turkey as another delicious alternative.

Provided by Zona

Categories     Soups and Stews

Time 35m

Number Of Ingredients 14

2 Tablespoons butter
1/8 cup onion
1/4 cup carrots
1/4 cup celery
6 ounces boneless chicken (or leftover turkey)
2 cup Chicken broth
2 oz egg noodles
1/8 teaspoon black pepper
1/8 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon dried thyme
1/2 teaspoon minced garlic
1 bay leaf
Dried parsley for garnish

Steps:

  • Dice the onion, carrots, celery, and chicken into bite sized pieces.
  • Heat the butter in a large sauce pan on medium heat. Click for a large sauce pan.
  • Add the onion, carrots, celery, and raw chicken. Cook for about 3 - 5 minutes stirring occasionally. If you're using precooked chicken or turkey add it with the egg noodles below.
  • Pour in the broth and bring to a boil. Boil for about 15 minutes if the vegetables are raw. If you use canned veggies, go to the next step once you reach the boiling point.
  • To the broth, add the egg noodles, black pepper, salt, poultry seasoning, thyme, bay leaf, and garlic.
  • Simmer uncovered for 10 minutes until noodles are cooked.
  • Garnish with parsley if desired.

Nutrition Facts : Calories 336 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 28 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1240 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

HOME-MADE LOW FAT CHICKEN NOODLE SOUP



Home-Made Low Fat Chicken Noodle Soup image

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

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

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

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

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.

STEVE'S CHICKEN NOODLE SOUP



Steve's Chicken Noodle Soup image

Easily made, this is a wonderfully flavorful chicken noodle soup that will cure any common disease and make your guests happy.

Provided by Steve Grooms

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

3 tablespoons vegetable oil
2 onions, diced
6 stalks celery, diced
6 carrot, diced
¾ tablespoon chopped fresh rosemary
¾ tablespoon chopped fresh tarragon
¾ tablespoon chopped fresh thyme
¾ tablespoon chopped Italian flat leaf parsley
4 quarts low-fat, low sodium chicken broth
3 ½ cups cubed skinless, boneless chicken breast meat
1 (16 ounce) package egg noodles
salt and pepper to taste

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.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 29.9 g, Cholesterol 65 mg, Fat 6.6 g, Fiber 3.9 g, Protein 23.2 g, SaturatedFat 1.3 g, Sodium 593 mg, Sugar 2.7 g

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