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October 22, 2005
Homemade Soup
My favorite is my mom's secret recipe. She makes a tastey vegetable soup too. That was the one thing I would request when I came home to visit, especially on those cold winter days in Pennsylvania.
This is the best chicken noodle recipe I've found. If I don't have chicken stock, I'd use half reduced sodium chicken broth, half water. I also add lots of vegetables - whatever I happen to have.
Chock Full Chicken Noodle Soup
1/2 teaspoon olive oil
1 cup chopped onion
1 teaspoon dried oregano
1 garlic clove, minced
6 cups Chicken Stock, divided
2 cups diced peeled baking potato
1 cup chopped celery
1 cup (1/4-inch-thick) sliced carrot
3 cups chopped cooked chicken
2 cups chopped spinach
1 teaspoon salt
3 ounces uncooked medium egg noodles (about 1 1/2 cups)
2 tablespoons all-purpose flour
1/4 teaspoon black pepper
Heat olive oil in a Dutch oven over medium-high heat. Add onion, and sauté 3 minutes. Add oregano and garlic, and sauté 30 seconds. Add 5 3/4 cups Chicken Stock and potato. Bring to a boil; reduce heat, and simmer for 15 minutes or until the potato is tender. Mash potato in stock mixture. Add celery and carrot; bring to a boil, reduce heat, and simmer for 5 minutes. Add the chicken, spinach, and salt; bring to a boil, reduce heat, and simmer 3 minutes. Add noodles; bring to a boil, and cook 5 minutes.
Combine 1/4 cup stock and flour in a small bowl; stir well with a whisk. Stir flour mixture into soup; simmer 3 minutes. Stir in pepper.
Yield: 5 servings (serving size: about 2 cups)
CALORIES 332(22% from fat); FAT 8.1g (sat 2.2g,mono 3g,poly 1.9g); PROTEIN 31.6g; CHOLESTEROL 96mg; CALCIUM 75mg; SODIUM 1068mg; FIBER 4.2g; IRON 3.5mg; CARBOHYDRATE 32.7g
Courtesy of Cooking Light
Turkey Noodle Soup
Total time: 35 minutes. Enjoy this soup year-round with shredded chicken instead of turkey.
Cooking spray
1 cup (1/4-inch-thick) slices carrot
3/4 cup chopped onion
4 garlic cloves, minced
1 cup (1/4-inch-thick) slices celery
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups fat-free, less-sodium chicken broth
2 cups (3 ounces) uncooked egg noodles
1 tablespoon low-sodium soy sauce
1 bay leaf
2 cups shredded turkey (about 8 ounces)
Coarsely ground black pepper (optional)
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrot, onion, and garlic; sauté 5 minutes or until onion is lightly browned. Add celery, salt, and 1/4 teaspoon pepper; sauté 3 minutes. Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 5 minutes. Add shredded turkey; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.
Yield: 4 servings (serving size: 2 cups)
NUTRITION PER SERVING
CALORIES 280(23% from fat); FAT 7.2g (sat 2.6g,mono 1.1g,poly 1.4g); PROTEIN 29.1g; CHOLESTEROL 80mg; CALCIUM 79mg; SODIUM 544mg; FIBER 2.3g; IRON 2.6mg; CARBOHYDRATE 24.3g
Posted by Lisa at October 22, 2005 09:20 AM
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