eHealth Connection
February 2008

Health eCooking: Chicken Noodle Soup

In less than two hours, you can cook up a cure for the common cold — Chicken Soup! Here’s a time-honored, made-from-scratch recipe made even better with wholesome ingredients, reduced fat and cholesterol, and an easy prep and cooking process that makes homemade soup a snap. Click here to install the free Adobe Flash plug-in to view this video.

Ingredients

4 to 5 lbs frying chickens, cutup, skin removed
1 tsp olive oil
2 quarts (8 cups) water
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 cup celery leaves (optional)
1 bay leaf (optional)
1 tsp salt
1/4 tsp pepper
1 Tbsp garlic
1 tsp sage
5 carrots, cut into 1/2-inch slices
1 can whole tomatoes
1 cup frozen corn
1 cup cooked yolk-free, whole-wheat egg noodles

Preparation

1. In 4-quart Dutch oven or stockpot, sear chicken in hot oil.
2. Add celery, celery leaves, onions and carrots. Cook an extra minute or two.
3. Season with salt, pepper, garlic, sage and bay leaf.
4. Add corn and tomatoes and cover with two quarts of water. Bring to a boil.
5. Cover the pot and let simmer an hour and 45 minutes or until chicken is fork-tender and juices run clear.
6. Remove chicken. Cut meat from bones.
7. Skim and discard fat from soup, then return the meat.
8. Remove celery leaves and bay leaf.
9. Add noodles and serve.

Nutrition Information Per Serving

Calories: 225
Total Fat: 4g
Cholesterol: 78mg
Sodium: 427mg
Carbohydrates: 21g
Fiber: 3.5g
Sugars: 3.5g
Protein: 27g

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