Tuesday, 3 May 2016

Chicken Noodle Soup


1 tsp vegetable oil
2 cups onion, chopped
8 cups reduced-fat chicken broth
3 cloves garlic, minced
1/2 tsp thyme
1/4 tsp pepper
2 large carrots, sliced thinly
1/2 cup celery, chopped
5 oz. dried wide egg noodles
1 pound boneless chicken breasts, cut into 1 inch cupes (about 2 cups)
1 small zucchini, thinly sliced
1 medium-sized tomato, seeded and chopped
2 tbsp parsley, chopped

In large pan or Dutch oven, heat oil over medium heat. Add onion and cook until softened, stirring frequently. Stir in broth, garlic, thyme, pepper, carrots, celery and chicken. Reduce heat to low; cover and simmer until carrots are barely tender and chicken is no longer pink (less than 10 minutes). Remove from heat. Stir in zucchini, tomato and parsley. Cool. Pour into labeled freezer bag; freeze.

To Serve: Thaw. Place in large pan or Dutch oven; add noodles. Heat over medium heat until heated through and noodles are cooked through.

Per Serving: 230.3 calories; 2.9 g fat; 33.6 g protein; 29.1 g carbohydrates; 58 mg cholesterol.

Changes I made: I added the noodles and continued cooking until the vegetables and noodles were cooked.

Really delicious. Easy. 

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