peelosophy

I’m still being treated for strep from last weekend, but now I have a secondary respiratory infection with the cough, runny nose, etc.  Lovely.

I constantly have a cup of hot tea with honey in my hand and today I realized I had all the ingredients for chicken noodle soup – score.

I got this recipe from Penzeys years and years ago.  I think they actually called it Turkey Noodle Soup because it was in the issue after Thanksgiving.  So use chicken or turkey, regardless, it’s my favorite on a cold day or on a super hot day in the middle of the summer when you have a cold.

The boys love it too.  It’s funny because JJ likes just the broth and Henry likes no broth but all the noodles and veges.  Kinda like Jack Sprat, they end up “licking the platter clean”.

This recipe is usually my starting point, and then I tweek it with more noodles or more broth but always more salt because I make my own chicken stock which always needs salt…

Chicken Noodle Soup
2 cups uncooked egg noodles
1 cup celery slices
1 bay leaf
1/4 teaspoon pepper
2 cups shredded chicken/turkey
6 cups fat-free sodium less chicken broth
1/4 teaspoon salt
1 cups carrot slices
1 tablespoon lo-sodium soy sauce
cooking spray
3/4 cups chopped onions
4 cloves garlic, minced

1. Heat a large saucepan over medium high heat.

2. Coat pan with cooking spray. Add carrot, onion and garlic and sauté for 5 minutes until lightly browned.

3. Add celery, salt and pepper; sauté for 3 minutes.

4. Add broth and next three ingredients, bring to a boil. Reduce heat ad simmer for 5 minutes.

5. Add shredded turkey, cook three minutes.

6. Discard bay leaf.

Serve with crunchy garlic cheese bread and a green salad.

Calories 280
Fiber 2.3
Fat 7.2