| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Soups, Lowfat |
3 |
servings |
INGREDIENTS
| 2 |
|
Skinless boneless chicken breast halves |
| 1/8 |
ts |
Olive oil |
| 1/8 |
c |
Finely chopped shallots |
| 1/8 |
c |
Chopped green onions |
| 1/2 |
c |
Thinly sliced leafy celery |
| 1 1/2 |
c |
Chicken broth |
| 5 |
c |
Water |
| 3 |
ts |
Low-sodium chicken bouillon; granules |
| 1/4 |
ts |
Tamari soy sauce |
| 1/2 |
ts |
Butter Buds®; sprinkles |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Dried marjoram |
| 1 |
pn |
Black pepper |
| 4 |
oz |
Cholesterol-free noodles; no-yolks; cooked and drained |
INSTRUCTIONS
ADDITIONS
Remake of the classic clear broth chicken and noodles soup. A base recipe:
vary by adding garlic, peas, carrots, parsley, mushrooms or your choice of
herbs or oil.
1. Heat a three-quart nonstick saucepan to medium-high. Meanwhile, rub or
spray the mild olive on the "skin" side of each breast fillet. Place
chicken, "skin" side down in the preheated saucepan. Brown, adjusting heat
to "carmelize" one side, then the other; about 5 to 7 minutes. Reduce heat
to medium-low. Make room in the pan and add the shallots, onions and celery
and cook but do not brown the vegetables for one to two minutes. Add the
remaining ingredients except the noodles. Bring to a boil. Reduce heat to
low and simmer uncovered for about 30 minutes or until chicken is tender.
Remove chicken; let rest a few minutes; then chop or shread into bite-sized
pieces. Return chicken to the pan along with the cooked and drained
noodles. Adjust seasoning to taste. When the noodles are hot, serve.
Prep:10 min.; Cook: 40 min.; Makes six cups. EACH 2-CUP Serving: 248
calories; 25g protein; 30g carbohydrates; 3g fat (11%). >from
kitpath@earthlink.net 12/98 - tested
STORY: Consumer Reports (Nov 98) offered a recipe for a better chicken
noodle soup than the pre-packaged ones they reviewed: better tasting and
healthier. Their recipe used one 3/4-pound chicken breast with skin,
condensed chicken broth, and regular noodles, boiled in the soup. They
claimed that the soup made 6.5 cups, each cup 105 calories without
skimming. I couldn't replicate these numbers with mastercook. I had fillets
on hand so I compensated for the missing skin and bone with butter buds,
bouillon granules and soy sauce. Another difference: we we didn't reboil
the soup to cook the noodles so the broth was almost crystal clear -- the
way Bob likes it. "Do It Again!" -pat
Recipe by: Hanneman Dec 1998
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 12, 1998, converted
by MM_Buster v2.0l.
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