| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Soups, Low-cal |
8 |
Servings |
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 |
ts |
Dried Basil |
| 1/4 |
ts |
Rosemary |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Salt, (opt.) |
| 1/2 |
c |
Thin Egg Noodles |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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