Chicken Noodle Soup

            To end this week’s classic dinners with a spin, we decided that with the cold front approaching, there is only one staple food left that everyone enjoys: SOUP! The kinds of soups that exist today are innumerable and nothing can beat a nice, warm, flavorful soup on a cold winter day.

            Soups can definitely be tricky, so beware! Most canned soups tend to be high in sodium and often are high in fat.  Avoid this by making your soup at home and stick with clear broth. One of our most classic recipes for soup is chicken noodle. We hope you and your family enjoy it as much as we do!

Hearty yet Healthy Chicken Noodle Soup

 Ingredients:

            - 8 cups of low sodium chicken broth

            - 3 cups of whole wheat pasta, boiled and drained

            - 4 chicken breasts, skinless, either roasted or grilled, shredded

            - 2 cups of celery, sliced

            - 2 cups of mushrooms, sliced

            - 2 cups of sweet onion, chopped

            - 2 tbs of olive oil

            - 2 tbs of garlic, minced

            - 1/2 tbs of parsley, chopped

            - 1/2 tbs of sage, chopped

            - 1/2 tbs of oregano, chopped

            - pepper to taste

On stove top, combine olive oil, celery, mushrooms, and onion until lightly browned (about 5-6 minutes) in a large pot. Then add in chicken, garlic, and pepper until everything is well blended. Finally, mix in the chicken broth, pasta, and herbs (parsley, sage, and oregano) and bring to a gentle boil. Reduce the heat to a simmer, cover the pot, and let sit for about 10-20 minutes. Makes 8 servings.

The best part? Each serving is about 200 calories and about 20 grams of protein. We can promise you it tastes much better than your typical canned soup! 

We always round out our soup as we do all of our other meals—with a big salad and steamed veggies.  How do you round out your soup?