Our Chicken and Noodles Recipe is comfort food, full of creamy flavor but without the fat.
You don't have to give up Chicken and Noodles. Enjoy!
Wonderful (even better) the next day as leftovers.
In a large pot, bring chicken broth to a boil.
If using frozen chicken*, add to broth. Once it comes back to a boil, reduce heat to medium low until chicken is tender - about 5 minutes. Remove chicken to a clean plate.
Add noodles to broth and cook according to instructions - about 10 minutes.
Meanwhile, shred chicken and salt and pepper to taste.
In a lidded jar, place milk. Warm it a bit in the microwave, about 20 seconds. Add flour. Place lid on and shake vigorously. Pour into broth and noodle mixture.
Add chicken back to the pot. Stir in parmesan cheese. Warm through.
Serve immediately, or simmer on low in a covered pot.
*Using leftover shredded chicken is a great option.
You don't have to give up comfort food. It's not too hard to cut fat while still keeping flavor.
In this recipe, we used 100% whole wheat noodles. They still look "white" after they are cooked. They actually taste better with a deeper, heartier flavor.
If you aren't used to the taste, then use half white noodles and half whole wheat noodles. You'll quickly get used to healthier noodles.
I also used skim milk. You don't need extra fat to thicken the chicken and noodles. The flour does the trick.
Last, parmesan cheese added flavor and a bit of needed salt. This rounds out the dish without having to add lots of butter or sour cream.
Oct 14, 16 03:14 PM
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