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Categories:Viewed: 56 - Published at: 9 years ago
Ingredients
- 48 ounces low fat low calorie chicken broth (I use Swanson at about 15 calories per cup)
- 3 stalks celery, chopped
- 12 teaspoon ground black pepper
- 14 teaspoon ground ginger
- 14 ounces cubed chicken breasts (all fat removed)
- 1 (16 ounce) cansliced carrots, drained
- 4 ounces egg noodles
Method
- Place celery in a microwavable container and slightly cover with water.
- Cover and microwave for about 3 minutes.
- Then transfer to a soup pot.
- Add cubed chicken, ginger and pepper to pot with celery.
- Add enough of the broth to slightly cover the chicken and celery.
- Bring to a boil and cover.
- Reduce heat and simmer until chicken is tender and no longer pink; about 20-30 minutes.
- When chicken is cooked add remaining broth and carrots.
- Return to a boil and add the egg noodles.
- Cook until noodles are tender, about 20 minutes.
- Salt can be added as needed but prepackaged chicken broth is often salty enough by itself.
