Healthy Chicken-Noodle Soup

Healthy Chicken-Noodle Soup is an easy, stovetop recipe for a hearty meal. You will need a (6 Quart) stockpot for this recipe. Ingredients Include: Chicken thighs, chicken broth, carrots, celery, onions and garlic and is well-seasoned. This is also a healthy, low fat, low calories, low sugars, low carbohydrates, diabetic-friendly and Weight Watchers (6 PointsPlus), (7 SmartPoints) recipe. Makes: (10) servings. Serving Size: 1-1/3 cups per serving. Healthy Chicken-Noodle Soup will be loved by all of your family, friends and guests.
Total Time: About 1-1/2 Hours.
Equipment Required: (6) Quart Stockpot.


(2-1/2 lbs) bone-in chicken thighs
1-1/4 tsp ground black pepper, divided
1/2 tsp salt
1 T canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 tsp minced fresh thyme or 1/4 tsp dried thyme
3 cups uncooked Klusky egg noodles (about 8 oz)
1 Tbsp chopped fresh parsley
1 Tbsp lemon juice


1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon of the black pepper and the 1/2 tsp salt. In a (6) Quart-size. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard the skin. Discard drippings, reserving 2 Tbsp.

2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; cover and simmer until chicken is tender (25-30 minutes).

3. Transfer chicken to a plate. Remove soup from heat. Add in the noodles; let stand covered, until noodles are tender (20-22 minutes).

4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-size pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon black pepper. Remove bay leaves before serving.

Yield: 10 Servings.
Serving Size: 1-1/3 cups per serving.

Weight Watchers (7 smartPoints), (6 PointsPlus)
Carb Choices: 1

Calories: 239, Total Fat: 12g, Saturated Fat: 3g, Cholesterol: 68mg, Sodium: 1176mg, Sugars: 3g, Carbohydrates: 14g, Fiber: 2g, Protein: 18g

Original recipe and image from Taste of Home.

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IMPORTANT: This site is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.



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