Chicken Noodle Soup(Low-Fat Recipe) - cooking recipe

Ingredients

4 qt. water
1 lb. boneless chicken breasts
1 carrot, sliced
1 onion, chopped
1 rib celery, chopped
1 tsp. salt
1 clove garlic, minced (optional)
1 tsp. thyme (optional)
1 tsp. basil (optional)
5 sprigs parsley (optional)
3 to 4 peppercorns
1 tsp. salt
1 tsp. pepper
3 oz. flat noodles
1 c. onion, chopped
3 carrots, sliced
3 ribs celery, sliced

Preparation

Cook the first 11 ingredients 1 hour.
Skim foam.
Refrigerate chicken.
Skim fat.
Bring broth to a boil and add the remaining ingredients plus cubed chicken.
Simmer until vegetables are tender.
Yields 16 cups.
Contains 70 calories per cup and 2 fat grams per serving.