Recipe For Homemade Chicken Noodle Soup
Low Fat Chicken Noodle Soup Ingredients:
1 pound boneless chicken thighs, skin removed
2 ounce dried rice noodles
6 ounce frozen pea pods
2 medium fresh carrots
14 ounces chicken broth, reduced sodium or low sodium (about 3 cans)
1 cup water
1 tablespoon soya sauce, reduced sodium or low sodium
2 tablespoon rice vinegar
1 tablespoon cooking oil
2 ½ teaspoon fresh ginger, grated
¼ teaspoons freshly ground black pepper
- Remove any visible skin from the chicken thighs and cut it into 1 inch bite size pieces. Peel and cut the carrots into bite size thin strips. Thaw the pea pods completely and slice them diagonally into two halves.
- Heat oil in a Dutch oven over medium flame. Add chicken half at a time and cook just until it turns brown. Add the other ingredients that are chicken broth, water, rice vinegar, soya sauce, carrots, freshly ground pepper and fresh ginger. Boil the contents on medium flame. After a boil, reduce the flame and cover the container. Simmer on low flame for about 20 minutes or until the vegetables and chicken are tender.
- Add noodles and increase the flame to boil the contents again. Simmer on low flame uncovered for about 8 to 10 minutes or until the noodles are tender yet firm. Add the pea pods at the last 1 or 2 minutes as they will get cooked very easily. If you add them before with the noodles the pea pods will get over cooked. Serve the soup hot. You may serve the soup with additional soya sauce if desired. This recipe makes 5 servings.
- If you use slow cooker to make this soup then cook chicken in a large skillet half at a time in hot oil just to brown the outer layer. Transfer the chicken pieces with the help of a slotted spoon in a medium sized slow cooker. Add chicken broth, water, vinegar, soya sauce, carrots, black pepper and ginger in the cooker. Cover the cooker and cook on high heat setting for 2 to 3 hours or on low heat setting for 4 to 6 hours. If you are using low heat setting then before adding the noodles turn the cooker to high heat setting. Add pea pods and cook for about 10 to15 minutes or till the noodles turn tender, yet firm. Serve as suggested above.
- Ginger chicken noodle soup is a diabetes friendly recipe that provides about 220 calories, 6 gm total fat, 23 gm protein and 805 mg sodium per serving.
- Balance your sodium intake in other foods if you intend to include this recipe in your diet, if you are on a sodium restricted diet