How good does this delicious Roast Chicken Noodle Soup look? It tastes even better!
Hi! Now it’s not very often I mention the words ‘low calorie’ or ‘low fat’ here, on feastingisfun – but, well it would seem, I may have put on a few pounds. I’m guessing I may not be the only one.
Am I right?
So I’ve come up with a delicious way to help you save money and keep your weight in check – this Roast Chicken Noodle Soup!
Seriously, one roasted, chicken breast, a few veg and this soup feeds 4 people!! It can easily be doubled, if cooking for a crowd, or kept in the fridge, waiting for a quick, thorough re-heat, after a long day at work!
Whats not to love?
I roasted a chicken breast quarter for this recipe, but leftovers from a Sunday roast would work perfectly. In fact we are having roast turkey today and I intend to make a batch of this soup with a little of the leftovers, for the week ahead!
Oh and did I mention this soup is virtually fat free???
One teaspoon of olive oil, to sauté the vegetables, is all the added fat there is!
I guess you could poach the chicken, instead of roasting it, but that would rule out leftovers AND all the flavour in this Roast Chicken Noodle Soup comes from roasting the meat, at the start.
I happily defer to the Barefoot Contessa, Ina Garten in these matters. She has been cooking chicken, for her husband Jeffrey, for many, many years and if she says roasting chicken imparts the most flavour, well who am I to argue?
I also kinda have a confession!!!!
I have never liked, pre-made, chicken noodle soup. It’s what is know in our family as ‘headache food!’ Don’t ask me how it got that name, it just did.
Now, in the interests of clarity, I’m talking packet soups. You know the flat packets that when ripped open reveal powder and dehydrated vegetables. Never liked the chicken noodle one – loved minestrone though!
So creating this recipe was a double challenge. Firstly to see if I could make a Roasted Chicken Noodle Soup with very little fat and secondly, to see if I could eat it (without getting a headache) and enjoy it and make it taste way better than the packet soup from my childhood. That’s three things – never mind!
Anyway, I totally scored on all points. This Roasted Chicken Noodle Soup is delicious, low-fat nutritious and no headache!!!!
This is how to make it:
Recipe: Serves 4 portions Roast Chicken Noodle Soup
Approx 225g/8oz Roast Chicken – deboned, skin off and shredded
1tsp Olive Oil
1 Medium Onion – finely diced
3 Carrots – finely diced
2 Celery Sticks – finely diced
1/2tsp Fresh Thyme – strip the leaves from the stalk (halve if using dried)
1 Chicken Stock Cube (I prefer Knorr stock cubes) dissolved in 1.2l/2 pints boiling water
100g/4oz Vermicelli or other small, dried pasta
Salt and Pepper to season
Roast a breast quarter of chicken, at 180C for 30-40 minutes, until cooked through.
Alternatively shred approximately 225g/8oz of roast chicken or turkey.
Place a large pan, over a medium heat and add the oil.
Saute the vegetables until just softened, approx 7 minutes.
Add the shredded chicken and fresh thyme to the pan.
Weigh out the noodles of your choice.
Add the noodles to the soup.
Taste for seasoning. Add salt and pepper as necessary.
Simmer for 5 minutes, or until the noodles are cooked.
If you want to avoid carbs altogether, you could add shredded cabbage, or spirilized courgette (zucchini).
This Roasted Chicken Noodle Soup is absolutely delicious, quick to make, fab for using up leftovers and feeds 4 people for very little. It’s a win-win recipe and one I shall be making frequently.
Are you battling a few extra, post Christmas pounds?
If you love this Roast Chicken Noodle Soup then you might want to have a look at these –
Carrot Soup also low fat,
Leek and Potato Soup leave out the cream and you will lower the calories in this delicious soup!
Let me know if you make this soup? I love reading your comments.