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