CHICKEN NOODLE SOUP

20.07.2008 | Author: Cook | Posted in Pasta
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CHICKEN NOODLE SOUP


Servings: 8
Ingredients: 

  • 3 lb Chicken pieces
    • 

  • 6 c  Hot water, divided
    • 

  • 2 x  Lg stalks Celery, thin slice
    • 

  • 1 c  Med Carrots, thin sliced
    • 

  • 1/2 t  Dried Basil
    • 

  • 1/4 t  Rosemary
    • 

  • 1/4 t  Pepper
    • 

  • 1 t  Salt, (opt.)
    • 

  • 1/2 c  Thin Egg Noodles
    •

In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots,
basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or
until chicken falls easily from the bone, stirring twice during cooking.
Remove chicken from the bones. Discard bones and skin. Dice meat and
return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at
High 8-10 minutes, or until water boils. Then, Microwave at High 7-10
minutes, or until noodles are tender.
PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol
Exchanges: 1 veg, 1 1/2 low fat meat

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