Chicken hits the spot on a cold winter's day. It's even thought to be a cure all when it comes to the common cold. That doesn't mean this hearty meal is low calorie. Cooks often leave most of the fat in chicken stock to give it a rich flavor. If you've ever consumed chicken noodle soup that seems to glisten, you can bet it's got a lot of calories in it. That doesn't mean chicken noodle soup has to be high in calories. In fact, it can be prepared in a way that is low calorie and delicious.
Instructions
1. Make stock. In a large stock pot, place the chicken along with the carrots, celery, onions and garlic. Fill the stock pot with enough water to cover the chicken. Add salt and pepper. Cover and simmer the chicken over medium-low heat, until the chicken is cooked through, about 2-3 hours.
2. Strain stock and refrigerate. Once the stock has cooled a bit, remove the chicken and larger pieces of vegetables and strain into an air tight container. Place the stock in the refrigerator overnight or at least until the fat solidifies on the top.
3. Remove layer of fat from stock. Most of the fat will collect at the top of the stock and can easily be removed with a ladle. Remove as much as possible, but remember that a small amount of fat is good because it adds flavor. At this point, the stock can be frozen for later use.
4. Bring stock to a boil. Just like water, the stock will need to boil first in order to cook the noodles.
5. Boil noodles and add chicken and vegetables. Since fresh noodles are used in this recipe, it won't take long for them to cook (about 4 minutes). At the same time as you add the noodles, add cubed pieces of the skinless breast meat and the frozen vegetables. Cook until the noodles are done and the soup is heated through.
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