Old Fashioned Chicken Noodle Soup
You don't have to be sick to enjoy this.
It makes you feel better any time.

Servings: 6

• 4 pounds boneless, skinless, chicken breasts
• 3 quarts cold water
• 1 small onion, chopped
• 2 stalks celery, chopped and a few celery leaf sprigs
• 2 small carrots, peeled and sliced thin
• 1 - 2 bay leaves
• 1 tablespoon fresh minced parsley
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

• 1/2 cup egg substitute
• 3/4 cup flour
• 1/4 teaspoon salt
• 2 tablespoons cold water

In a large stock pot, add water, chicken, celery and leaves and sliced carrots. Simmer slowly for an hour or until tender.

In the meantime make noodles: Measure egg substitute into a bowl. Sift in the flour and salt. Add the water to make paste. Roll out dough on a floured board until paper thin. Place on a cloth and let dry for one hour. Roll dough into a long roll. Slice as thin as possible.

Remove chicken from stock and chop into 1/2 inch cubes and return to stock. Add onions, salt, pepper, parsley and bay leaf to stock. Continue to simmer for 1/2 hour.

Unroll noodles and drop a small amount at a time into stock. Simmer until they are cooked (about 15 minutes).

If you are in a hurry, you can use purchased eggless noodles but it is not quite the same.

Per Serving: 343 Calories
6g Fat (15.4% calories from fat)
64g Protein
5g Carbohydrate
1g Dietary Fiber
154mg Cholesterol
425mg Sodium

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