First off, let me just say that I hit all of my fitness goals yesterday. So, whatever t was I decided while lamenting my lack of focus seems to have gotten me focused. Maybe I should lament some more?
This chicken noodle soup recipe helped with hitting that goal. It’s tasty comfort food, and it’s nice and warm, and that comes in handy at this time of the year. The temperature dropped some 20 degrees last night, so a warm bowl of soup is nice.
Chicken Noodle Soup
- 1 1/2 pounds boneless skinless chicken breast (1,128 calories)
- 2 quarts chicken broth (120 calories)
- 8 ounces egg noodles (873 calories)
- 1 large onion (60 calories)
- 1 large carrot (30 calories)
- 2 celery stalks (12 calories)
- Preheat your oven to 350 degrees F.
- Chop up all the vegetables and put them in a baking pan. Put the chicken on top of the pan, and bake the whole thing for 45 minutes.
- Shred the cooked chicken. Add it and all the vegetables and the broth to a pot, and bring it to a boil.
- Add the egg noodles, and boil until the noodles are cooked, 8 to 10 minutes.
- Let the soup cool to a temperature that won’t scald your mouth and throat, and enjoy.
- The entire pot comes in at 2,223 calories, give or take specific ingredients. When I fished it up, one bowl was about 1/8 of the pot, so that’s roughly 278 calories. Not bad, and it makes the second helping you’ll want a whole lot easier to justify.
- Seasonings? Sure, if you want. Me, I just tossed in a tablespoon of a seasoning blend I have – a mixture of garlic, onion, pepper, sea salt, and parsley. To tell the truth, I don’t think it was necessary.
- This reheats well in the microwave or on the stove. Assuming you have leftovers.