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Rated by 7 visitors
This recipe is...
rich in grains
rich in veggies
lower in fat
lower in carbs
6 chicken breasts with the bone, about 3 pounds total
12 cups low-sodium chicken broth
1 large onion, diced
3 carrots, peeled and thinly sliced
3 parsnips, peeled and thinly sliced
3 celery ribs, finely chopped
8 ounces egg noodles
1/2 cup chopped parsley
salt to taste
freshly ground black pepper
1. Remove the skin from the chicken breasts and place them in a large soup pot. Add the chicken broth, bring it to a boil and reduce the heat so that the broth just simmers. Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool.
2. Skim the fat from the broth and bring it back to a boil. Add the onion, carrots, parsnips and celery. Simmer until the vegetables are soft, about 5 minutes. Add the noodles and cook for 5 more minutes.
3. Meanwhile, discard the bones from the chicken and chop the meat into small pieces.
4. Add the chicken and parsley to the soup pot and simmer for another minute or two. Season to taste with salt and pepper. Serve in warm soup bowls with a thick slice of bread.
Serving Size: 1 large bowl
Number of Servings: 8
|Fat||6 g||Fiber||5 g|
|Protein||49 g||Saturated Fat||2 g|
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