Home-Made Low Fat Chicken Noodle Soup

There’s a particular chill in the air some days that just cuts right through you. No amount of sweaters or fuzzy socks seems to do the trick. That’s when I crave a big bowl of chicken noodle soup. Not just any chicken noodle soup, though – the kind that my grandmother used to make, filled with soft noodles, tender chicken, and a broth that seemed to cure everything from sniffles to heartache. I remember watching her in the kitchen, humming softly as she stirred the pot, and the whole house would fill with that comforting aroma. Now, I try to recreate that same magic, with a slightly lighter touch, making sure the deliciousness remains.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Servings: Variable, depending on bowl size
• Yield: 1 soup pot
• Dietary Type: Low Fat

Ingredients

• 1 can 99% fat free chicken broth
• 2/3 can low fat chicken in water
• 3 cups low fat noodles (whatever kind your heart so desires)
• Black pepper (to taste)
• Lawry’s Seasoned Salt (to taste)
• Basil (to taste)
• 1/4 onion, diced small

Equipment Needed

• Large pot
• Colander (optional, for draining noodles)
• Cutting board
• Knife

Instructions

1. In a large pot, combine the low fat noodles and diced onion. Fill the pot with water until the water level is approximately one inch above the noodles. This ensures the noodles have enough room to cook evenly and prevents them from sticking together.
2. Add a dash of black pepper, Lawry’s Seasoned Salt, and basil to the pot. Don’t be shy with the spices – they are key to a flavorful soup. You can always add more later, but it’s harder to take them out.
3. Cook the noodle mixture on high heat until the noodles are cooked through. Stir occasionally to prevent sticking. Check for doneness by tasting a noodle – it should be tender but still slightly firm to the bite. This typically takes about 10-12 minutes, depending on the type of noodle used.
4. Once the noodles are cooked, carefully drain the water from the pot, leaving the cooked noodles and onions inside. You can use a colander for this step, but be careful not to burn yourself with the hot water.
5. Return the pot to the stovetop (turned off) and add a little more black pepper, Lawry’s Seasoned Salt, and basil. This will help to infuse the noodles and onions with even more flavor.
6. Pour the entire can of 99% fat free chicken broth into the pot with the noodles and onions.
7. Drain the water from the canned low fat chicken. This step is important to remove any excess sodium or unwanted flavors from the canned chicken.
8. Add 2/3 of the drained low fat chicken to the broth and noodle mixture. Leaving some chicken aside allows you to adjust the chicken-to-broth ratio to your liking.
9. Turn the stovetop back on to high heat. Cook the soup, adding black pepper, Lawry’s Seasoned Salt, and basil to taste, and stirring occasionally. Continue cooking until the soup is boiling or almost boiling. This will ensure that all the flavors meld together nicely and the soup is heated through.
10. Remove the pot from the heat and allow the soup to cool slightly before serving. This allows the flavors to develop further and prevents you from burning your mouth.

Expert Tips & Tricks

• Boost the Veggies: While the recipe calls for a simple diced onion, don’t be afraid to add other vegetables to the soup. Diced carrots, celery, or even frozen peas add nutrition, color, and flavor. Add them along with the onions in step one.
• Homemade Broth: For an even richer flavor, consider using homemade chicken broth instead of store-bought. It requires a bit more time, but the results are well worth the effort.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the soup.
• Herb Infusion: Tie a bundle of fresh herbs (such as parsley, thyme, and rosemary) together with kitchen twine and add it to the soup while it simmers. Remove the herb bundle before serving. This will add a subtle but complex flavor to the broth.
• Noodle Know-How: Using egg noodles creates a richer, more satisfying soup. If you’re watching your sodium, opt for low-sodium broth and be mindful of the amount of seasoned salt you use.

Serving & Storage Suggestions

Serve the soup hot in bowls, garnished with a sprinkle of fresh herbs like parsley or dill. A crusty piece of bread or some crackers on the side make a great accompaniment.

Storage:

• Room Temperature: Do not leave at room temperature for more than 2 hours.
• Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months.

Reheating:

• Stovetop: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through.
• Microwave: Reheat individual portions in the microwave, covered, for 1-2 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	~150 kcal	~8%
Total Fat	~3g	~4%
Saturated Fat	~1g	~5%
Cholesterol	~20mg	~7%
Sodium	~500mg	~22%
Total Carbohydrate	~20g	~7%
Dietary Fiber	~1g	~4%
Sugars	~3g	N/A
Protein	~10g	~20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. These are estimates and can vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free noodles and ensure that the chicken broth is also gluten-free.
• Vegetarian: Replace the chicken broth with vegetable broth and omit the chicken. Add extra vegetables like carrots, celery, and potatoes for a heartier soup.
• Spicy Chicken Noodle Soup: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
• Lemon Chicken Noodle Soup: Add a squeeze of fresh lemon juice to the soup just before serving for a bright, tangy flavor.
• Creamy Chicken Noodle Soup: Stir in a dollop of plain Greek yogurt or a splash of half-and-half for a creamy texture. Be mindful of the fat content if you’re trying to keep it low-fat.

FAQs (Frequently Asked Questions)

Q: Can I use different types of noodles?
A: Absolutely! Feel free to experiment with different types of noodles, such as egg noodles, rotini, or even broken spaghetti. Just adjust the cooking time accordingly.

Q: How do I make this soup even lower in sodium?
A: Use low-sodium chicken broth, skip the Lawry’s Seasoned Salt, and use fresh herbs instead of dried.

Q: Can I add vegetables besides onion?
A: Yes! Diced carrots, celery, peas, and green beans are all great additions to this soup.

Q: How long does this soup last in the refrigerator?
A: Properly stored in an airtight container, this soup will last for 3-4 days in the refrigerator.

Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It will last for 2-3 months in the freezer.

Final Thoughts

There’s nothing quite like a warm bowl of homemade chicken noodle soup to soothe the soul. This low-fat version offers all the comfort and flavor of the classic recipe, without the extra calories. I encourage you to give this recipe a try and make it your own. Experiment with different spices, vegetables, and noodle shapes to create a soup that perfectly suits your taste. And most importantly, share it with the people you love. After all, the best meals are those that are enjoyed together.