It has been awhile since my last real post, my apologies for that! School and work has been consuming most of my time.
For those who follow my Instagram account I had posted about a week ago an easy Slutty Brownie recipe which was to die for. Cookie dough, Oreos, and Brownies all baked together, YUM! You can find this by searching fabulous_foodie_ on Instagram!
Today I wanted to share with you a recipe I had done for the first time yesterday!
As the cold hits New England more and more this month, I've noticed the sniffles and colds in people start to increase around me. What is the best thing to eat when you are feeling sick?
Chicken Noodle Soup
What I love about this recipe is how simple and easy it is to make!
My twist on the broth and ingredients differ from the traditional canned versions you typically find. I added more spices, more ingredients, to add flavor and to make my broth feel clean and full of herbs to help you get back on your feet!
Let's Get Cookin'
Let me start off by recommending a great product I find while grocery shopping!
This brand makes regular chicken broth but also makes fat free/lower sodium! I find it at Market Basket.
These cans are very affordable, I think they are the same price as the regular broth! The taste when using these while cooking is amazing! You can't even tell you are using a product with less sodium or fat, it still adds great flavor.
Each can has 2 Cups of broth in it. The fat free & lower sodium is healthier and you can always add more salt while cooking but it's always harder to take away once you add salt.
PLUS you don't want to eat something that could dehydrate you while on the road to recovery.
Each Can only contains 450mg of sodium which is low for broth and definitely worth the switch!!!!
Ingredients:
- 8 Cups of low sodium Chicken Broth (This is 4 cans of College Inn)
- Once the Chicken Broth goes in, take your empty can and fill it with water 2 times and add this to the broth as well.
- 1 Cup of peeled and chopped carrots (I used baby carrots)
- 1 Cup of chopped celery
- 1 Cup of peeled and chopped sweet onion
- 2 Cloves of chopped garlic or 3 teaspoons of minced garlic (from a jar)
- 2 Cups of shredded or diced Chicken (I used raw but you can used pre-cooked)
- About 12 ounces of wide Egg Noodles, or selected choice of pasta
- Juice of half a lemon, 2 lemon slices from the other half needed
- 2 Bay Leaves
- 3-4 Tablespoons of Parsley (either dried or freshly chopped)
- 2-3 Teaspoons of Black Pepper
- 2 Teaspoons of dried Oregano
- 2 Teaspoons of Thyme
- 1 Teaspoon of Cumin
- 1/2 Teaspoon of Ground Ginger
- 1/2 Teaspoon of Rosemary
- 1/2 Teaspoon of Sage
- Salt to taste if needed
Step 1
Take a large pot for your soup, add some olive oil to the bottom of the pan, start up heat medium-high.
Add your onion, carrot, celery, and garlic to the pot. Stir in heat for about 7-8 minutes or until your veggies begin to soften.
Next add some additional Black pepper, Oregano, and a small amount of Thyme to the veggies. These are not included in the ingredients list, add some to give flavors to your veggies as they cook.
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| All the veggies cooking! |
Step 2
Add your diced raw chicken to the pot and stir until it is mostly cooked through all the way.
If you are using pre-cooked chicken, stir together for about 1 minute so you don't overcook your chicken.
Step 3
Add your Chicken Broth, Water, and everything on the ingredients list from Bay Leaves to Sage. Don't add your additional salt yet. Let everything boil for about 5 minutes until your vegetables are ALMOST at desired tenderness. Then adjust to a simmer.
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| The pot as it boils! |
Step 4
Add your lemon juice and 2 Lemon slices to simmer in with the pot.
Next, add your noodles. Cover the pot and let simmer with all the flavors and while your noodles cook for about 10 minutes.
After 10 minutes, you want to get a good taste of your broth. Add salt if needed but you don't want to add more than 2-3 Teaspoons of additional sodium.
Also get a bite of your chicken, veggies, noodles, etc. Make sure everything is cooked to your liking. If you feel like you need it to simmer more, please do for no more than 10 additional minutes or so. You don't want your pasta to be too mushy!
Step 5
Remove Bay Leaves and Lemon Slices, ta da!!!!
You now have quick and easy Chicken Noodle Soup to help you recover, freeze for when you need it, or to serve to a family member or friend who needs a pick-me-up!!
What are some of your favorite things to eat or drink when you are sick??
Comment in the box below!
Let me know if any of you decide to make this and how it comes out!
Thanks for stopping by! xo
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