Low-Fat Chicken-Noodle Soup

2 lb. boneless chicken breast, skinless
4 carrots, chopped
1 can (16 oz.) whole or stewed tomatoes
2 fat-free chicken broth
1/2 tsp. rosemary
1 onion, chopped
4 celery ribs, chopped
3 cups water
1 tbsp. minced parsley
1/2 tsp. pepper
1 cup uncooked noodles

Directions:

Combine all ingredients, except noodles, in slow cooker, cover and cook on medium for 8 hours. Increase heat to high and add noodles, stirring to blend. Cover and cook for 30 minutes or until noodles are tender.

User Reviews:

To make this recipe almost totaly F/F, pre-cook the chicken breasts then cut up and add to soup. Also use No-Yolk noodles.

Submitted by Bill Van Horn on October 31, 1999

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