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Chicken Noodle Soup Recipe

3 lb Chicken pieces
2 x Lg stalks Celery, thin slice
1/2 ts Dried Basil
1/4 ts Pepper
1/2 c Thin Egg Noodles
6 c Hot water, divided
1 c Med Carrots, thin sliced
1/4 ts Rosemary
1 ts Salt, (opt.)

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