This was absolutely fabulous! I tweaked it some to make it more of a cholesterol watcher's meal. Here's what I did: 1) Saute onion, celery, 3 medium peeled/thinly sliced carrots with 1 tbsp extra virgin olive oil and 1 tbsp minced garlic until veggies are tender.(Pepper to taste) 2) Add 2 large cans reduced sodium/fat free chicken broth to large boiler and heat to boiling. 3)Add cooked veggies and 1 grocery store rotisserie chicken(with pan drippings) to the broth. Bring to boil and simmer 15 minutes. 4) Season broth mixture with garlic powder, sea salt, pepper, and onion powder to taste. (I used about 1 tsp each) 5)After 15 minutes, remove chicken from pot. Remove breast and thigh meat, chop, and add back to broth mixture. (You can add all the chicken if you want. It will still be great.) 6)Boil about 2 and 1/2 cups of yolk-free egg noodles, drain, and add to chicken soup. 7) Mix about 2/3 cup of corn starch with about 1/2 cup of cold water in separate bowl until dissolved, then add to soup slowly. 8) Simmer at least 5-10 more minutes and eat. **Thank you to the previous poster that suggested the rotisserie chicken idea. It saved so much time and probably cost less than buying raw chicken and cooking ($5.99 cooked fresh that morning!). Be sure to follow the prevous poster's directions and add the pan drippings. Also, you can save even more time buying pre-chopped veggies. It made enough for me to actually freeze some too! Loved it!
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