Chicken Noodle Soup

This Homestyle Skinny Chicken Noodle Soup will keep you warm, satisfied, and your taste buds happy.

This hearty full-flavored chicken noodle soup can be on your dinner table in under 45 minutes.

Quick and easy chicken soup loaded with fresh vegetables, herbs, and noodles.

Ingredients Needed:

Chicken tenders 
Chicken broth
Water
Olive oil
Carrots
Onion 
Celery stalks 
Tri-colored pasta
Fresh dill 
Mrs. Dash seasoning
Sea salt to taste
Minced garlic

How to make this Skinny Chicken Noodle Soup:

Step 1. Pour the 10 cups of water into a soup pot.

Step 2. Add the 4 cups of chicken broth.  Stir to mix.

Step 3. Add in a pinch of sea salt.

Step 4. Bring to a boil.

Step 5. Add the chopped chicken tenders.

Step 6. Partially cover the pot.  Bring the pot to a boil.

Step 7. Skim off the foam from the top in the pot. (From cooking chicken.)

Step 8. Prep the vegetables.

Step 9. Add olive oil to the skillet.

Step 10. Bring the heat under the skillet to a medium-high.

Step 11. Add the onion , carrots,and celery to the skillet, cooking until they are soft.

Step 12. Transfer the vegetables to the soup pot.

Step 13. Add Mrs. Dash and minced garlic in the pot.

Step 14. Lower the heat to a low boil.  Cook for 15 minutes.

Step 15. Cook the pasta separately in another pot. (Follow the directions on the back of the box)
(Check the pasta to make sure that it is done.)

Step 16. Add the cooked pasta to the pot.

Step 17. Remove the chicken tenders from the pot.  Set aside to slightly cool.

Step 18. Shred the chicken tenders and return to the soup pot.

Step 18. Add fresh dill.  Season with sea salt as necessary.

Enjoy!

Skinny Chicken Noodle Soup

Cook Time: 20 minutes

Total Time: 20 minutes

This hearty full-flavored Skinny Chicken Noodle Soup can be on your dinner table in under 45 minutes.

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Ingredients

• 6 Chicken tenders (chopped)
• 4 C low sodium chicken broth
• 10 C water
• 2 Tbsp olive oil
• 3 medium carrots (sliced in rings)
• 1 medium onion (finely chopped)
• 2 medium celery stalks ( finely chopped)
• ½ bag of Tri-colored pasta
• 3 Tbsp fresh dill (chopped)
• 1 tsp Mrs. Dash seasoning
• Sea salt to taste
• ½ tsp minced garlic

Instructions

1. Pour the 10 cups of water into a soup pot.
2. Add the 4 cups of chicken broth.
3. Stir to mix.
4. Add in a pinch of sea salt.
5. Bring to a boil.
6. Add the chopped chicken tenders.
7. Partially cover the pot.
8. Bring the pot to a boil.
9. Skim off the foam from the top in the pot. (From cooking chicken.)
10. Prep the vegetables.
11. Add olive oil to the skillet.
12. Bring the heat under the skillet to a medium-high.
13. Add the onion , carrots,and celery to the skillet, cooking until they are soft.
14. Transfer the vegetables to the soup pot.
15. Add Mrs. Dash and minced garlic in the pot.
16. Lower the heat to a low boil.
17. Cook for 15 minutes.
18. Cook the pasta separately in another pot. (Follow the directions on the back of the box) (Check the pasta to make sure that it is done.)
19. Add the cooked pasta to the pot.
20. Remove the chicken tenders from the pot.
21. Set aside to slightly cool.
22. Shred the chicken tenders and return to the soup pot.
23. Add fresh dill.
24. Season with sea salt as necessary.
25. Enjoy!

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