Winston Churchill

Monday, November 8, 2010

Yummy Chicken Noodle Soup!

I love Chicken Noodle soup - especially when the weather is cold and stormy.  Over the years I've made several recipes and have come up with a version which is low fat, healthy and delicious (it's quick and easy to make too).  So here's my recipe for the month of November.  Enjoy!


2 Tbsp butter
1 ½ cups thinly sliced carrot
2 large rib celery, diced (about 1 cup)
1 medium onion, diced (about ½ cup)
2 Tbsp all-purpose flour
2 cans (14 ½ oz) cans low-fat chicken broth
2 cups water
1 bay leaf
¼ tsp salt
¼ tsp pepper
1 ½ cups uncooked broad egg noodles ( I like to use Kluski brand noodles)
½ pound skinless, boneless chicken breast, cut into bite size pieces
3 Tbsp finely chopped fresh parsley

In a Dutch oven or large saucepan, heat butter over medium-high heat until melted. Add carrots, celery and onion; cook 3-5 minutes, stirring occasionally, until tender. Sprinkle vegetables with flour and stir to combine. Add broth, water, bay leaf, salt and pepper.
Cover and bring to a boil, then reduce heat and simmer 5 minutes. Add noodles and chicken; cover and bring back to a boil, then reduce heat and simmer 8 more minutes or until noodles are tender and chicken is cooked through. Remove bay leaf and stir in parsley just before serving. Makes approximately 4 servings.
(Hint:  When I'm in a hurry I use 12.5 oz can of Chicken instead of cutting up uncooked chicken breast and dried parsley in place of the fresh.)

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