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Tuesday, February 23, 2010

Make Your Own: Chicken Noodle Soup

I am embarrassed to admit- I have never made chicken noodle soup!  I got this recipe emailed to me by babyfit, so I thought why not?

All three of us loved this.  I added carrots to up the nutritional value.

Chicken Noodle Soup

Serves: 8
Serving Size: 1 cup

Nothing beats a bowl of fresh, homemade chicken noodle soup. Here's a super quick way to enjoy a classic favorite.

2-1/2 cups wide egg noodles
4 cups water
1 teaspoon vegetable oil
12 cups chicken broth
1-1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat

In a medium saucepan, bring water to a boil. Add noodles and oil, and boil 8 minutes. Drain and rinse under cool running water, then drain again.
In a large saucepan, bring broth, salt, and poultry seasoning to a boil. Stir in celery and onion. Reduce heat, cover, and simmer for 15 minutes.
In separate bowl, mix cornstarch and water together until cornstarch is completely dissolved, and gradually add to soup, stirring constantly.
Add noodles and chicken, and heat through.

(per serving)
Calories: 327.1
Fat: 6.5 g
Carbohydrates: 18.4 g
Protein: 45.9 g


Larann said...

this is funny because today i just made a recipe i found in Redbook magazine that i entitled "Grown-up chicken noodle soup" haha. it has celery, onions, carrots, spinach or swiss chard, diced tomatoes, and of course chicken and noodles. very filling and full of yummy vegies! and it made plenty to freeze the leftovers for another cold day!

C said...

Ooh sounds delish, Lara!!!

Michelle J. said...

I would love to make this but I always have trouble finding a chicken broth I like that isn't too salty......which kind did you use?

C said...

Hi Michelle! I use 99% fat free broth and low sodium when possible. I think the last time I used Swanson's. I also go way easy on salt when recipes call for it, due to personal preference.