Chicken Noodle Soup(Low-Fat Recipe)

• 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

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

water, chicken breasts, carrot, onion, celery, salt, clove garlic, thyme, basil, parsley, peppercorns, salt, pepper, flat noodles, onion, carrots, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736352 (may not work)