Susan ran across a great recipe for a quick 'n' easy low-fat chicken soup that we've tried twice now; it's incredibly rich, very tasty, and easy to make.
1 pound of chicken tenderloins (uncooked)
1 1/2 to 2 cups of sliced celery
2 cans of 98% fat free cream of chicken soup
1 can of fat free chicken stock
1 can of sliced carrots
8 ounces of noodles
lots of freshly ground black pepper
In a crock pot, place chicken tenderloins; put celery on top, then cover all with two cans of cream of chicken soup. Add pepper to taste. Cook on high for three hours.
Remove chicken; pull apart with forks to shred the chicken. Add it back to the crock pot, mixing in the sliced carrots and the chicken stock. Add more pepper if you like it peppery. Cook on high for an additional forty-five minutes.
Cook the noodles in boiling water until done; strain and stir into the soup. Cook on high for an additional 30 minutes.
The result is an incredibly thick, hearty soup that has almost no fat at all, yet is filling enough to work as a meal by itself. Susan ran across the basic recipe somewhere, then modified it to match our tastes and our low-fat preferences; the result is the best chicken soup I've ever eaten, loaded with large amounts of chicken.
Writing about it makes me want more...