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 Chunky Chicken Noodle Soup
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From The Food & Mood Cookbook by Elizabeth Somer and Jeanette Williams
This soup is so creamy and full of vegetables that it's almost a stew, yet has the rich flavor
of the classic comfort-food soup.
Ingredients:
1 49.5-ounce can chicken broth
1 pound chicken breast, skinless and boneless
2 teaspoons olive oil
1 1/4 cups onion, diced
1 1/2 cups carrots, peeled and diced
1 cup celery, diced
2 cloves garlic, minced
3 tablespoons flour
1/2 teaspoon oregano
1/4 teaspoon poultry seasoning
1 tablespoon fresh thyme leaves
1 cup frozen green peas
2 cups cooked egg noodles
1/2 cup 1 percent low-fat milk
1/2 cup fat-free half & half
Salt
Directions:
1) Place two cups broth and chicken breast in a skillet, cover, and simmer over medium heat until chicken is just cooked through, turning once, approximately 15 minutes. Set chicken aside to cool, then dice. Save broth.
2) In a large, nonstick saucepan, heat oil over medium-high heat. Add onion, carrots, celery, and garlic and cook until onion is transparent, approximately 5 minutes. Sprinkle vegetables with flour, oregano, poultry seasoning, and salt. Toss to coat. Continue to stir gently for 1 minute.
3) Add broth from cooked chicken and remaining broth to vegetable mixture, cover, and reduce heat to medium. Gently simmer for 15 minutes, or until carrots are tender. Add diced chicken, thyme, and peas and simmer for 2 minutes or until peas are heated through. Add noodles, milk, and half & half, stir, and heat until steaming, but not boiling. Remove from heat and serve. Makes 8 servings.
Nutrition Analysis per serving:
215 Calories; 17 percent fat (4 grams); 1 gram saturated fat; 41 percent protein; 42 percent carbohydrate; 3.2 grams fiber.
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Reviews
This cookbook has quickly become my favorite, default reference in the kitchen. Every recipe I've tried has been easy, delicious and healthy!
I love the information included about why we crave certain foods, and healthy alternatives for all kinds of occasions.
~ Customer
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