Chicken+Noodles=SOUP

I cook from scratch the majority of the time, however, there are occasions when I need something fast and I hadn’t roasted an entire chicken or made my own stock yesterday and that rotisserie chicken in the grocery store was looking mighty fine as a back-up plan. I grew up on mom’s homemade turkey noodle soup. It made an appearance every year when Thanksgiving leftovers needed a home (maybe I’ll share that recipe but have to ask mom first).

Oh and I’ll admit, I totally ate Campbell’s soup in a can.  Now I’m a grown up and refuse to ingest that much salt in one sitting cause my wedding band might be tight the next day and I feel pickled. Link Here for an article on SODIUM! So enjoy this quick and delicious comfort food!

Serves: up to 4 (2 cup servings),

I serve 2 and have leftovers for lunch the next day.

Ingredients:

  • 1 cup slices carrot (peeled, 1/4″ thick)
  • 3/4 cup onion, chopped
  • 4 garlic cloves (whole, smashed with knife to release the flavor)
  • 1 cup celery, (1/4 inch thick slices)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups fat-free, low-sodium, organic, free range chicken broth (or stock) (I USED 8 CUPS just to use up the broth I had)
  • 2 cups (3 ounces) uncooked, no yolk, egg noodles (you can use whole wheat if you find them)
  • 1 Tablespoon Tamari (gluten-free, low sodium) (You may SUBSTITUTE reduced sodium soy sauce)
  • 1 bay leaf
  • 2 cups shredded chicken or turkey (no skin, white meat)

Pre-Prep:

  • Chop onions, then Peel carrots and chop; set aside.
  • Chop celery, set aside.
  • Peel and crush garlic.
  • Peel the skin off the chicken, separate the white and dark meat , shred into pieces to make ~1.5 to 2 cups (you can use the dark meat, but that’s where all the saturated fat hangs out).

Directions:

1. Heat a large saucepan over medium-high heat.  Coat pan with cooking spray.  Add carrot, onion, and garlic; saute 5 minutes or until onion is lightly browned.

2. Add celery, salt, and 1/4 teaspoon pepper; saute 3 minutes.

3. Add broth and next 3 ingredients (through bay leaf);  bring to a boil.  Reduce heat and simmer 5 minutes.

4. Add shredded turkey or chicken; cook 3 minutes.  Discard bay leaf.

5. Sprinkle with coarsely ground black pepper, if desired.

6. Serve it up!

ENJOY!

WHO ELSE IS MAKIN SOUP? SHARE YOUR THOUGHTS AND IDEAS BY LEAVING A COMMENT BY A ‘SMART PERSON’!.

-J

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