Chicken Noodle Soup THM FP, DF, GF

Chicken Noodle Soup been a favorite of mine ever since I was a young child. The traditional Pennsylvania Dutch Chicken Noodle Soup was made with homemade egg noodles, lots of sweet corn, and loaded with carbs. Here is a slimming version that is so tasty and packed full of flavor.

I pressure can cooked, diced chicken breast and broth in quart jars. In each quart jar I put 2 cups cooked, cubed chicken, 1 teaspoon salt and fill to with 1 inch of the top with broth. I pressure can these jars following the manufacturer’s directions. Having jars like this in my basement is so handy for quick meals, including this soup.

The traditional Pennsylvania Dutch Chicken Noodle Soup was made with homemade egg noodles and lots of sweet corn. I choose to use the THM Noodles to lighten the carb load and just a bit of sweet corn for a sweetness pop. Adding 2 tablespoons of corn will only give you 5 grams of carbs for the entire recipe. Which will be 1.25 grams per serving. Even with the corn this recipe will still be a THM FP. You can omit the corn if you prefer.

Saffron is a spice that my grandmother used to grow in her garden. The tiny strands of saffron are found in a fall blooming crocus type flower. These strands were dried and used to flavor noodle and soup dishes. I no longer have saffron growing in my garden but purchase it from my nephew who lives in Nepal. This is one way to support the mission he is serving with.

Chicken Noodle Soup THM FP, DF, GF

  • 2 cups cooked boneless, skinless chicken breast
  • 4 cups fat-free chicken broth
  • 2/3 cup diced celery
  • 1/4 cup diced onions
  • 2 baby carrots, diced
  • 2 tablespoons corn, optional
  • 1 packet THM Noodles
  • 6-10 strands saffron
  • 3/4 teaspoon garlic powder
  • 1 teaspoon parsley
  • salt and white pepper to taste
  • 3 egg whites
  • In a 3 quart kettle, bring chicken, broth, celery, onions, carrots, and corn to a boil. Boil for 5 minutes or until vegetables are soft. Rinse and drain THM Noodles. Cut into smaller pieces so they are not so long. Add noodles to the soup along with spices. Bring to a boil. Beat egg whites with a fork. Drizzle into soup without stirring. Cook for 3 minutes. Sir soup to break the cooked egg whites strands. Serve. Serves 4.
  • Adding 2 tablespoons of corn will give you 5 grams of carbs for the entire recipe. Which will be 1.25 grams per serving. Even with the corn this recipe will still be a THM FP.
  • There are so many options with this soup. You can add 2 slices of Sourdough bread for an E meal or you can add hard boiled eggs (with the yolks) for an S meal.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

AMAZON

Three Quart Saucepan with lid

THM Plan Book this book will help you to understand the way to eat and slim down.


I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.

Chicken Noodle Soup THM F, Dairy Free, Gluten Free, Sugar-Free

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings 410
Author Glenda Groff

Ingredients

  • 2 cups cooked boneless skinless chicken breast
  • 4 cups fat-free chicken broth
  • 2/3 cup diced celery
  • 1/4 cup diced onions
  • 2 baby carrots diced
  • 2 tablespoons corn optional
  • 1 packet THM Noodles
  • 6-10 strands saffron
  • 3/4 teaspoon garlic powder
  • 1 teaspoon parsley
  • salt and white pepper to taste
  • 3 egg whites

Instructions

  1. In a 3 quart saucepan, bring chicken, broth, celery, onions, carrots, and corn to a boil. Boil for 5 minutes or until vegetables are soft. Rinse and drain THM Noodles. Cut into smaller pieces so they are not so long. Add noodles to the soup along with spices. Bring to a boil. Beat egg whites with a fork. Drizzle into soup without stirring. Cook for 3 minutes. Sir soup to break the cooked egg whites strands. Serve. Serves 4.

  2. Adding 2 tablespoons of corn will give you 5 grams of carbs for the entire recipe. Which will be 1.25 grams per serving. Even with the corn this recipe will still be a THM FP.


You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

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We have received our newest printing of our cookbook. It has been revised and the sourdough chapters updated.

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