Foodie Friday: Chicken Noodle Soup

Unless you’re singing the Chicken Noodle Soup rap right now, you’re probably wondering what is so great about this recipe. Chicken noodle soup can be found in a can, at restaurants, and you can pop it into the microwave for 2 minutes and it’s done. Why would you spend time on making soup? Because this soup is the bee’s knees, that’s why. I got this recipe from Dr. Ian Smith’s Shred Diet and it is filling, delicious, and packed with vitamins.

Courtesy of

Courtesy of

Here is what you need:

1 1/2 cups cooked chicken meat, diced
1 1/2 cups wide egg noodles
1/2 cup onion, chopped
1/2 cup celery, chopped
3/4 cup carrots, sliced
6 cups chicken broth
1 1/2 cups vegetable broth
1/4 cup water
1 tbsp butter
1 teaspoon poultry seasoning
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
Salt and pepper to taste

Here is what you need to do:

In a large pot, bring the water to a boil. Add the egg noodles and continue to boil until tender, about 5 to 10 minutes. Drain and set aside.
In the same large pot, melt the butter. Add the onions and celery and cook until tender.
Add the chicken, carrots, chicken broth, vegetable broth, water, poultry seasoning, basil, oregano, salt and pepper.
Bring everything to a boil, then reduce heat and allow it to simmer for 15 minutes before serving.

One serving is one cup. Typical serving is 200 calories. You can have it with a small side salad or 2 saltine crackers. And if you decide to have a “soda on the side” make sure it’s diet.


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