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Hello Darlings,
Below is my best chicken soup recipe
made with low-sodium chicken broth. Good for anytime of the year alone or with
your favorite sandwich. Enjoy.
LOW-SODIUM
CHICKEN SOUP
Ingredients
3 frozen chicken halves
2-cups
low-sodium chicken broth
3 c. cold water
3 c. cold water
2 cups wide-ribbon egg
noodles
2 sticks of celery, chopped
8 baby carrots, sliced
1/2 onion, chopped
1 1/2 tsp. salt
1/2 tsp. pepper
2 sticks of celery, chopped
8 baby carrots, sliced
1/2 onion, chopped
1 1/2 tsp. salt
1/2 tsp. pepper
3/4 tsp cilantro
Directions
- Chopped chicken into bite size pieces
- Place chicken, cilantro, 2-cups water, 2-cups low-sodium chicken broth with salt and pepper into Dutch oven.
- Boil on medium heat ( level 5 1/2 to 6 ) and cook until chicken is white and all fat has evaporated.
- Add onion, carrots, celery, again bring to full boil, then reduce heat and simmer until carrots are done.
- Add the egg noodles in the last 10-minutes.
- Add the remaining cup of water
- If needed, add a little more water to cover top of the egg noodles
- Cook until the egg noodles are done
- Remove pot from burner
.
Serving: 4
An
Original Recipe From Evelyn's Kitchen
Chow,
Darlings!