With food items, it’s good to know what makes that option healthy or unhealthy. Soups are often advertised as “low calorie” ((don’t you love advertising companies)) and, indeed, soups are low in calories. However, they can contain more sodium in one serving that I would have in TWO DAYS!
With my healthy chicken noodle soup recipe, I go for 3 things in order to take it from unhealthy to a healthier option:
1) BROTH: a low sodium, all natural chicken broth… the one I use only has 80mg per cup as compared to soups that have 1000s+ mg
2) PROTEIN: following the Eat Your Way Lean guidelines, we know that we should have a full portion of protein with a meal, so while most soups serve very little meat, this recipe offers the full serving =happy & satisfied tummy
3) CARB SOURCE: much healthier option used here is brown rice pasta. If you haven’t yet tried it, you’ve got to. I’ve fooled so many friends and family members using it in place of traditional white pasta ((Tinkyada is my favorite brand))
1 lb chicken breast
1 tbsp olive oil
4 celery sticks
5-8 parsley sprigs
1 garlic clove, minced
1 smal onion
1 tsp pepper
4 cups natural, low-sodium chicken broth ((Pacific natural foods brand – found HERE at Walmart))
NOTE: recipe makes 4 servings
Sections Fulfilled: protein, fat, carbohydrate, vegetable
Fill a large pot with water and chicken; bring to a boil and allow chicken to cook through ((typically 45 minutes)). I find boiled chicken is the best for shredding, but you can cook the chicken in any way you’d like!
Once chicken is cooled, shred it with a fork.
In a separate pot, boil water and cook pasta according to package directions.
While the chicken and pasta are cooking, chop carrots, celery, onion and zucchini into bite sized pieces.
In a large pot, add in the olive oil and vegetables and cook until tender ((typically 5 minutes))
Pour in all remaining ingredients and bring to a boil. Then, reduce heat and simmer for 20 minutes.