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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Light Chicken Noodle Soup Recipe

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This recipe for Light Chicken Noodle Soup is from TLC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (46- to 49 1/2- ounce) can chicken broth
2 medium carrots, peeled into small dice
3 c. frozen peas
3/4 lbs. slender asperagus stalks thinly sliced tips cut, to 1 in. long
1/2 lb. skinless, boneless chicken breast, cut into thin strips
1 tsp dried tarragon
1 c thin egg noodles (3 ounces)
1/4 tsp. pepper
Directions:
Directions:
1. Skim off and discard any fat from top of chicken broth. In a large saucepan, bring chicken broth, carrots, and 2 cups water to a boil over high heat. Add peas, asparagus, chicken, and tarragon. Reduce heat to medium-low, cover, and cook 5 minutes.

2. Add egg noodles and cook until vegtables and noodles are tender and chicken is white in center, about 6 minutes. Season with pepper.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
6 to 8 min

 

 

 

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