Lightened Up Creamy Chicken Noodle Soup
Tasty and comforting, this Lightened Up Creamy Chicken Noodle Soup is easy to make and can be enjoyed without any guilt.
Servings: 8 servings
- 1 lb chicken breast
- 2 celery ribs, diced
- 2 large carrots, diced
- 6 oz egg noodles
- 12 cups chicken broth (or water with 2 tbsp. of Vegeta Seasoning)
- 4 egg yolks
- 3 bay leaves
- ½ tsp dried thyme
Place the chicken, celery, carrots and noodles into large stockpot or Dutch Oven. Add the chicken broth (or water with Vegeta Seasoning), bay leaves and thyme. Bring the soup to a boil and cook for about 30-40 minutes on medium heat.
Whisk the egg yolks and ladle 1 cup of hot broth into the bowl with the egg yolk mixture and stir a little. Add 1 more cup of hot broth to the bowl and stir again. Pour the egg yolk mixture back into the pot. Stir well to blend. Taste for seasoning and enjoy!
Calories: 157kcal | Carbohydrates: 8g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.005g | Cholesterol: 53mg | Sodium: 1380mg | Potassium: 181mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 50IU | Calcium: 20mg | Iron: 1.1mg