Chicken Noodle Soup
- ½ cup cooked chicken, chopped (or ½ cup cooked turkey, chopped)
- 8 cups chicken broth (or 8 cups turkey broth)
- 2 tsp Canola oil
- ¾ cup onion, chopped
- 3 cloves minced garlic
- 1 Tbsp leaf marjoram (not ground)
- ¾ cup frozen peas
- ¾ cup sliced baby carrots
- ¾ cup chopped celery
- 8 oz egg noodles, uncooked (I used No Yolks brand — no cholesterol)
- ¼ tsp Mrs Dash Chicken Grilling seasoning
- ½ tsp Mrs Dash Garlic Herb seasoning
- Heat a large heavy pan to medium high. Add Canola oil.
- Add onions, celery, and carrots and sauté about 4 minutes, until onions are tender.
- If using fresh garlic, add minced garlic and sauté for a few seconds.
- Add all remaining ingredients except egg noodles and chicken (or turkey), and bring to a boil.
- Add egg noodles and cook until noodles and peas are done, adding the chicken or turkey the last minute or two.
Serving size: 1 cup. Sodium: 45 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/chicken-noodle-soup/
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