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Better-Than-Canned Chicken Soup

Marcie Jones Leave a Comment

Chicken soup from a can can be high in sodium and low in nutrition, leaving you bloated and unsatisfied. But when you make it at home you can use better ingredients, making a stomach-soothing hearty and healthy one-bowl meal. It’s good to make with leftovers from a whole chicken, or you can use sautéed diced chicken. If you use stock instead of broth and egg noodles you can boost the protein by about 5 grams of protein a cup.

Ingredients:

  • 1 tsb butter
  • 2 medium carrots, diced
  • 1/2 onion
  • 1/3 tsp turmeric (optional)
  • 2 stalks of celery, diced
  • Quart of chicken stock
  • 1 1/2 cups dry egg noodles
  • Cooked, diced chicken
  • salt

Heat butter in a large pot, add turmeric, vegetables and salt and sauté until browned and soft, about 8 minutes. Add chicken stock and bring to a simmer, then add egg noodles and cook until tender as directed, about 3 minutes for fresh or 11 minutes for dried noodles. Add seasonings and other optional toppings such as:

  • Dried or fresh herbs such as parsley, basil, dill
  • 1 tbs shredded ginger
  • diced green onions
  • Croutons
  • Shredded cheese
  • Pepper

The soup also freezes well for a few months in a bag with the air pressed out.

 

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Filed Under: Easy-Not-Queasy Recipes Tagged With: protein, Low-Nausea recipes, Easy-Not-Queasy

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