I have a cold. I spent a wonderful New Years with family in Oklahoma, where I enjoyed the cold and the snow. But the minute I landed in California, the sniffling commenced. I seriously think I may be allergic to the West Coast.
As far as I'm concerned, there's nothing better for a cold than a hot bowl of chicken noodle soup with a slice of cornbread. I like this recipe because it's surprisingly flavorful for the small amount of ingredients that go in it, and it's a snap to fix. The smell of this soup filling my house has made me feel better already. :-)
First, chop up a small amount of onion for flavor, a few carrots, and a few celery ribs.
Toss these in a pot with some minced garlic and about a pound of chicken breasts, cut into small pieces. Saute the vegetables and chicken in 2 tablespoons olive oil and 2 tablespoons butter (I used Smart Balance Light - it's dairy free).
After 5 minutes of sauteing, stir in 1/4 cup of flour, 1 teaspoon basil, 1/2 teaspoon oregano, and a few shakes of black pepper.
Then add 3 cans of chicken broth (14 1/2 oz. each) and 1 (14 1/2 oz) can of diced tomatoes, undrained. Stir everything together and bring to a boil.
Once you get the soup good and boiling, lower the heat and put a lid on it for an hour. After it's good and simmered, stir in a handful or two of pasta. I generally throw in spiral pasta, but this time I used up some bowtie. Simmer for another 15 minutes or so until the pasta is done.
Quick Method: I know that not everyone has the time or inclination to sit around for an hour and wait for their soup to simmer. If that's you, and you've got some pre-cooked chicken, then try this method. Saute only the veggies. Add the flour, spices, chicken broth, and diced tomatoes, and bring to a boil. As soon as your veggies are tender, throw in pre-cooked chicken and the pasta and boil until done.
Chicken Noodle Soup
- 1 pound boneless skinless chicken breasts, cut into small pieces
- 1/2 small onion, chopped
- 3 celery ribs, chopped
- 3 carrots, sliced
- 4 garlic cloves, minced
- 2 tablespoons butter or margarine
- 2 tablespoons olive oil
- 1/4 cup flour
- 1 tsp. basil
- 1/2 tsp. oregano
- 1/8 tsp. pepper
- 3 cans (14 1/2 oz. each) chicken broth
- 1 can (14 1/2 oz) diced tomatoes, undrained
- 6 oz. pasta
In a large saucepan, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the flour, basil, oregano, and pepper until blended. Gradually add broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 12-15 minutes or until pasta is tender. Yields 9 (1 cup) servings.
Nutrition: 193 cal, 8g fat (3g sat), 36mg cholesterol, 652mg sodium, 16g carbs, 2g fiber, 15g protein.
Note: I modified this recipe off of the recipe for Curly Noodle Chicken Soup in Taste of Home's Light and Tasty 2003. I used their nutritional calculations.