Friday, March 19, 2010

Healthy and Hearty Chicken Noodle Soup

I made this a week ago on a cold day. I changed the original recipe and used all fat free soups and milk. I thought it was just as good as the recipe with butter and regular soup. Mmmmmm!

Chicken Noodle Soup

6 bouillon cubes
6 cups water
2 cups sliced carrots
2 cups sliced celery
1 onion, chopped
2 cans 98% fat free Cream of Chicken soup
1/2 cup skim milk
2 cups cooked, diced or shredded chicken (I love to use a rotisserie chicken)
2 to 3 cups frozen noodles
salt and pepper to taste
Dissolve buoillon cubes in water. Add carrots, celery and onion and boil until the veggies are tender. Add Cream of Chicken soups, milk and chicken. Add frozen, uncooked noodles and allow to cook until noodles are done. If you need to thin soup, add chicken broth or more milk. To thicken, make a roux (equal parts flour and butter, combined well over heat) and add it slowly until thick enough. Salt and pepper to taste.