Firehouse Pantry Gourmet Food Shoppe

Buy The Cookbook!

  Copycat Recipes
Appetizers & Snacks
Pasta Dishes
Desserts & Baked Goods
Meats
Chicken & Turkey
Seafood & Fish
Salads & Dressings
Soups, Chilis & Chowder
s
Side Dishes
Fruits & Vegetables
Pizza & Related Recipes
Condiments
Beverages
Breakfast Foods
Pet Treat Recipes
Bath & Beauty Recipes
Submit Your Recipe
Find A Recipe
Robbie's Kitchen
  Household Tips & Tricks
    Cooking Tips
Cleaning Tips
Laundry Tips
Home Remedies
Pet Home Remedies
  Learn Fancy Napkin Folds
Ingredient Substitutions
Measurement Equivalents
Measurement Conversion
Temperature Conversion
Meat Temperatures
Candy Temperatures
Robbie's Photo Album
Pet Health
Search This Site
Contact Robbie

Click here for a printer-friendly page! E-Mail recipe to a friend! Click here to view comments about this recipe!

Low-Fat Chicken Soup
Click here to buy my cookbook!

Recipe Created By: Robbie
Prep. Time: 1:15
Serves: 6-10

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

Ingredients at Firehouse Pantry


-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. Follow the link for the chicken stock and use that recipe. By doing so, you will also have the necessary cooked chicken for this recipe.

Make It A Meal: Serve with Refreshing Fruit Salad

(0) Visitor Comments:

Buy Robbie's Cookbook!

Do not reprint, publish, or display content within this site without permission from the Webmaster
unless for personal use. Copyright 2003-2012 All Mixed Up, Ltd. All Rights Reserved.