Low-fat Chicken Soup

written by The Recipe Exchange | June 4, 2015

Ingredients

1 qt. chicken stock – see Notes, below
1 lb. boned, skinned chicken meat – cooked, shredded, see Notes, below
2 med. carrots – sliced
2 ribs celery – sliced
1 lrg. onion – minced
1/4 cup fresh chopped parsley
3 chicken bouillon cubes OR 1 Tbls. chicken soup base
1/4 tsp. celery seed
salt and pepper – to taste
1 cup rice – un-cooked OR 1 lb. bag egg noodles – un-cooked

Directions

Place all ingredients, except rice or noodles, in a large pot; bring to a boil over medium-high heat; reduce heat to medium-low and simmer for 45 minutes.

Add rice or noodles and continue simmering until rice is cooked or noodles are tender.

Notes: Do not use chicken broth.