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January 16, 2009

Chicken Noodle Soup

Trying to beat the winter blues, a hefty cold or just want something heart warming and still figure (and budget) friendly? What's more comforting than homemade Chicken Noodle Soup?! This soup was super simple, delicious and very budget conscious as it's easy to freeze for future meals or individually for quick grab and go lunches.
Chicken Noodle Soup
Ingredients
48 oz. can reduced sodium chicken broth
1 lb. Whole Wheat sprial noodles (or any wide, short noodle of your choice)
1-2 cups chopped or shredded cooked chicken (rotisserre chickens are GREAT for this!)
2 carrots, peeled and chopped
2 stalks of celery, peeled and chopped
1/2 cup chopped white onion (or desired amount - I just like it for flavor but I'm not a huge onion person)
1 tablespoon of EVOO
1 tablespoon Italian Seasoning
S&P to taste
Directions
- In a large pot, boil noodles just a little less than directed on packaging, drain and set aside
- In the pot you'll use to simmer, heat EVOO and add onion to lightly cook until transparent
- Add broth, chicken, carrots, celery and seasonings and simmer for 30-45 minutes
- Add cooked pasta and continue to simmer until it's heated through

1 comment:

  1. I could so use a bowl of that right now because of this winter tundra I'm in!

    ReplyDelete