This low-sodium chicken noodle soup uses low-fat, low-sodium chicken broth and is packed with fresh herbs, egg noodles, carrots, and celery.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
276 Calories
Recipe Instructions
Step 1
Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
Step 2
Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
Step 3
In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme, and parsley and cook covered until vegetables are soft, 5 to 10 minutes.
Ingredients
3 tablespoons vegetable oil
salt and pepper to taste
2 onions, diced
1 (16 ounce) package egg noodles
6 stalks celery, diced
6 carrot, diced
4 quarts low-fat, low sodium chicken broth
0.75 tablespoon chopped fresh thyme
0.75 tablespoon chopped fresh rosemary
0.75 tablespoon chopped fresh tarragon
0.75 tablespoon chopped Italian flat leaf parsley
3.5 cups cubed skinless, boneless chicken breast meat
