Cold-Day Chicken Noodle Soup
“When I was sick, my mom would make me this heartwarming chicken noodle soup. It was soothing when I had a cold, but this soup is a bowlful of comfort on any chilly day.” —Anthony Graham, Ottawa, lllinois
|Servings||Prep Time||Cook Time|
|8servings (3 quarts)||15minutes||25minutes|
|8servings (3 quarts)||15minutes|
- 1 tbsp canola oil
- 2 celery ribs chopped
- 2 medium carrots chopped
- 1 medium onion chopped
- 8 cups reduced-sodium chicken broth
- 1/2 tsp dried basil
- 1/4 tsp pepper
- 3 cups (about 4 oz) uncooked whole wheat egg noodles
- 3 cups coarsely chopped rotisserie chicken
- 1 tbsp minced fresh parsley
Portions: servings (3 quarts)
- In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender.
- Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.
Health Tip: Stick with tradition. A number of scientific studies actually support the idea that chicken noodle soup can help ease cold symptoms.
1-1/2 cups: 195 calories, 6g fat (1g saturated fat), 47mg cholesterol, 639mg sodium, 16g carbohydrate (2g sugars, 3g fiber), 21g protein.
Diabetic exchanges: 2 lean meat, 1 starch, 1/2 fat.