Low Fat Roasted Chicken Noodle Soup For The Crock Pot Recipes

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LOW - FAT ROASTED CHICKEN NOODLE SOUP FOR THE CROCK POT



Low - Fat Roasted Chicken Noodle Soup for the Crock Pot image

If you prefer, this recipe can be done on the stove but I recommend cutting the spices in half. In crock pot cooking, dried spices loose some of their kick. This is a great recipe for leftover chicken.

Provided by Audrey M

Categories     Chicken

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 13

1 medium chopped onion
2 chopped carrots (bite size pieces)
2 stalks chopped celery (bite size pieces)
4 cups potatoes (bite size) (optional)
2 minced garlic cloves
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1 bay leaf
3 (12 ounce) cans reduced-sodium chicken broth
4 cups shredded chicken (or more , I use up my leftovers from a roaster)
2 cups uncooked yolk-free wide egg noodles
1 cup fat-free evaporated milk

Steps:

  • I roast a chicken in a cup of white wine and use the leftover chicken for my soup.
  • See my Chicken in a Pot Recipe for the Crock pot.
  • The wine gives the broth a nice kick.
  • Pour broth and leftover chicken into a bowl and refrigerate.
  • Skim off the fat.
  • Place chicken cut up chicken and broth in crock pot.
  • Pour in three cans of chicken broth and break up gelled chicken and broth.
  • Add all ingredients to slow cooker except noodles and evaporated milk.
  • Cook on High for 4 hours or Low for 6 to 8 hours.
  • Cook noodles on top of stove according to package directions.
  • While noodles are cooking, pour in evaporated milk and blend into soup.
  • Turn crock pot to High to heat milk.
  • Stir in noodles to soup before serving.
  • Enjoy!

Nutrition Facts : Calories 48.7, Fat 0.7, SaturatedFat 0.2, Cholesterol 1, Sodium 75.4, Carbohydrate 7, Fiber 0.7, Sugar 4.2, Protein 4.3

LOW FAT CROCK POT CHICKEN NOODLE SOUP



Low Fat Crock Pot Chicken Noodle Soup image

An awesome healthy meal with colors and textures. The peas really do blend very well. I freeze the soup without noodles in 3 cup freezer containers. When added to 2 cups of fresh cooked noodles, it serves two.

Provided by Goodheart

Categories     Chicken Breast

Time 30m

Yield 10 serving(s)

Number Of Ingredients 11

64 ounces low sodium chicken broth
1 large yellow onion, chopped
8 medium celery ribs, chopped
3 medium carrots, chopped
16 ounces frozen peas, unbuttered
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 tablespoons parsley flakes
1 1/2 lbs boneless skinless chicken breasts (remove any fat)
18 ounces no yolk noodles

Steps:

  • Add 32 ounces of broth and the chicken to a 6 quart crock pot,
  • Cook on high about 2 hours or until chicken easily shreds.
  • Shred chicken using two forks.
  • Add additional broth, onion, celery, carrots,garlic, and spices except parsley.
  • Cook on high about 2 hours or low 4 hours.
  • Add peas and parsley. Stir.
  • Add black pepper to preferred taste.
  • Serve over 1 cup of cooked noodles per serving.

Nutrition Facts : Calories 162.5, Fat 3.2, SaturatedFat 0.8, Cholesterol 43.6, Sodium 222.9, Carbohydrate 12.9, Fiber 3.5, Sugar 4.6, Protein 21.1

LOW FAT CHICKEN NOODLE SOUP FOR 2



Low Fat Chicken Noodle Soup for 2 image

Enjoy this big, "belly warming" bowl of chicken noodle soup! Generous portions, perfect with crackers and a grilled sandwich. I use my Recipe #264657 for the seasoning.

Provided by yogiclarebear

Categories     Clear Soup

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces boneless skinless chicken breasts, cut into 1/2-inch pieces
2 ounces no yolk noodles, thin shape
3 ounces baby carrots, diced (about 1/2 cup)
1/4 cup diced celery
1/2 cup chopped onion
4 cups fat-free chicken broth
40 g frozen peas
2 teaspoons minced garlic
1 teaspoon poultry seasoning
1/2 teaspoon salt (optional)

Steps:

  • Spray a non-stick pot lightly with cooking spray, and heat over medium.
  • Add vegetables and garlic, and cook for 5-7 minutes.
  • Add chicken and cook an additional 5 minutes.
  • Add chicken broth, seasoning, and salt. Over high heat, bring to a boil. Reduce heat, cover, and simmer for 5-7 minutes.
  • Add noodles and simmer for 10 minutes, until noodles are vegetables are softened.

SLOW COOKER CHICKEN NOODLE SOUP



Slow Cooker Chicken Noodle Soup image

A slow cooker chicken noodle soup with chicken, green onions, carrots, celery, and noodles.

Provided by Megan S

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 6h

Yield 8

Number Of Ingredients 13

2 pounds skinless, boneless chicken breast halves
8 cups water
2 stalks celery, chopped
1 carrot, chopped
1 green onion, chopped
4 cubes chicken bouillon
4 teaspoons dried parsley
1 bay leaf
1 teaspoon seasoned salt
1 teaspoon salt, or to taste
½ teaspoon dried basil
¼ teaspoon ground black pepper
6 ounces egg noodles

Steps:

  • Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
  • Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.
  • Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 17.1 g, Cholesterol 76.5 mg, Fat 3.4 g, Fiber 1.2 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 1055.4 mg, Sugar 1 g

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