Soup on Tuesday
I grew up with a mother who loved to cook. She really didn’t use recipes too much except when it came to baking. I really miss her chicken and dumplings. I don’t even remember the last time we had that. It probably has too many carbohydrates in it for me now.
Each Tuesday I’m going to be making a soup from favorite recipes I’ve used over the years or I’ll come and visit you as we make your favorite soup.
The first one is a Lighter Chicken Noodle Soup – lighter means less sodium, less carbohydrates, less fat. Sound like no taste doesn’t it! Not really, it’s delicious.
- Vegetable peeler
- Kitchen knife
- Large cutting board
- Wooden spoon
- Small bowl for parsley
- Spoon rest
- At least a 12 cup soup pot
Lighter Chicken Noodle Soup Adapted from Body for Life Chicken Noodle Soup Serves 8
- ¼ cup extra light olive oil
- 1 Vidalia onion, chopped
- 2 extra large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 4 celery stalks, chopped
- 4 bay leaves
- ½ teaspoon ground black pepper
- 8 cups fat-free, reduced-sodium chicken broth
- 2 cups of water
- 2 pounds chicken tenders
- ½ bag of wide Ronzoni whole wheat noodles
- ¼ cup fresh parsley, chopped
- 2 Tablespoons fresh dill, chopped (optional)
Heat the oil in a large pot over medium heat. Add the vegetables and cook for 10 minutes, stirring occasionally.
Add the broth, bay leaves, black pepper and water and bring to a boil.
Meanwhile, start a pot of water and bring to a boil with a pinch of salt. Add half the bag of the Ronzoni Whole Wheat Noodles. Noodles should be done within 8 minutes. Drain through your colander.
Add the uncooked chicken and simmer until tender. Reduce to low. Add the noodles. Remove the bay leaves and stir in the parsley. I would suggest you try a little bit of the soup with the dill before you add 2 Tablespoons. It’s an acquired taste. It is totally optional
Ladle a portion, about 2 cups, of soup into each bowl. The soup is really delicious and smells exceptional in your home.