Low Fat Chicken Noodle Soup
On cold winter evenings, I love having a big bowl of chicken noodle soup for dinner. It is a nutritious, hearty and low fat meal that does not need too many ingredients. Moreover, this is one of the dishes my entire family enjoys including my 2 year old son. I thought I should make one more batch while it is still little chilly in my part of the world. I have experimented with different types of noodles and pasta shapes. This time I mixed tri color egg ribbon pasta with some spiral pasta (my son loves both!). However, please feel free to use regular egg noodles if you like.
1 lb rotisserie chicken (with bones and skin)
5-6 celery stalks
3-4 cloves garlic, minced
3 quarts water
1 cup egg ribbon pasta
14 cup spiral pasta
4 cups low sodium chicken broth
garlic seasoning to taste
salt and pepper to taste
In a large pot add water, chicken, carrots, celery and garlic and bring it to boil. Reduce heat and simmer for about 40 minutes.
Turn off the burner and take out the chicken. Remove skin, debone and shred the chicken to small pieces (you can use your fingers of pull it apart with fork).
Return the chicken to pot, add pasta, chicken broth and cook on high until pasta is cooked.
For my son, I make sure I over cook the pasta. Add salt, pepper and garlic seasoning to taste.
Serve hot! I eat it with a dash of Tobasco sauce and my son enjoys it with some butter on top!
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