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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