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Categories:Viewed: 32 - Published at: 7 years ago
Ingredients
- 1 lb. boneless, skinless chicken breasts
- 6 c. defatted chicken stock
- 1 c. thinly sliced carrots
- 1 c. thinly sliced celery
- 1 c. diced onion
- 1/4 tsp. dried oregano
- 4 oz. fine no-yolk noodles
- 3 Tbsp. minced fresh parsley
Method
- In 3-quart saucepan, combine chicken stock, carrots, celery, onions and oregano.
- Bring to a boil over medium high heat.
- Lower heat to medium and simmer for about 15 minutes or until chicken is tender.
- Remove chicken from pan and set aside for 5 minutes.
- Cut or shred into bite size pieces.
- While chicken is cooling, stir noodles into stock, cook until noodles are tender.
- Stir in parsley and chicken.
- Low-fat.
