Chicken Noodle Soup
Serves: 12
 
Ingredients
  • 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
Instructions
  1. Heat a large heavy pan to medium high. Add Canola oil.
  2. Add onions, celery, and carrots and sauté about 4 minutes, until onions are tender.
  3. If using fresh garlic, add minced garlic and sauté for a few seconds.
  4. Add all remaining ingredients except egg noodles and chicken (or turkey), and bring to a boil.
  5. Add egg noodles and cook until noodles and peas are done, adding the chicken or turkey the last minute or two.
Nutrition Information
Serving size: 1 cup. Sodium: 45 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/chicken-noodle-soup/