Chicken Noodle Soup

The best chicken soup recipe!

© Stephanie Gallagher

Jan 3, 2007
All homemade chicken noodle soup recipes are good, but I like this one best because it uses lots of vegetables and my favorite sea salt.

The rotisserie chicken breast gives this chicken soup a deeper flavor. Be sure to taste the soup before you season it. I recommend Maldon sea salt, because it has a wonderful flavor and you don't need to use too much of it.

Chicken Noodle Soup

  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 1 large onion, diced
  • 3 celery ribs, chopped
  • 1 cup sliced carrots
  • 3/4 cup sliced parsnips
  • 6 oz. medium egg noodles
  • 1-1/2 cups cooked Rotisserie chicken breast, shredded
  • salt and pepper to taste

Bring chicken broth and water to a boil in a large stockpot or dutch oven. Add onion, celery, carrots and parsnips. Reduce heat to medium-low and simmer, covered, 15-20 minutes. Add egg noodles and allow to simmer 15 more minutes or until noodles are cooked. Add chicken and heat 5 minutes. Season with salt and pepper to taste.

Serves 8.

Per serving: 169 calories, 3 g fat, 40 mg cholesterol, 376 mg sodium, 22 g carbohydrate, 2 g fiber, 14 g protein, 56% Vitamin A, 8% Vitamin C, 4% calcium, 9% iron.

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The copyright of the article Chicken Noodle Soup in Low Fat Cooking is owned by Stephanie Gallagher. Permission to republish Chicken Noodle Soup in print or online must be granted by the author in writing.




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