Creamy Chicken Noodle Soup - Lite!

Unbelievably delicious without the sat-fats - at 200 calories a serving you can have comfort and nutrition together : )
Cooking time/temp: 
Approx 50 minutes - but it will feed you for a week!


3/4 cup chopped onion

1 cup sliced carrots

1 cup sliced celery

2 minced garlic cloves

1 medium peeled/diced potato




1/4 cup all purpose flour

1/2 tsp oregano

1/2 tsp pepper (fresh ground is extra good)

1 tsp thyme (fresh - best)

1/2 tsp salt

4 cups uncooked egg noodles



1 tsp olive oil

7 cups chicken broth

1 cup fat free half and half

2 cups shredded cooked chicken (optional/hint: maybe use rotisserie from grocery store for soups - best)


Heat 1 tsp olive oil in large soup pot over medium heat. Stir in all veggies listed above for 7 minutes. Add flour, oregano, pepper, thyme and salt. Stir for 3 more minutes over heat. 

Add broth and potato next and stir together. Turn up heat and bring soup to boil for one-ish minutes. Reduce heat, partially cover pot and simmer for approx 25 minutes. Season to taste (more pepper? more salt?) and add chicken, fat-free half and half, and noodles. Cook until noodles are tender - approx 10 more minutes. Keeps in the fridge for a week and/but this will thicken the soup as noodles continue to expand in the broth, just remember when you reheat it to add some broth/water. So yummy.

c) sally's baking addiction