So this week we are talking healthy recipes. This instantly made me think of my mom. Let’s turn the clock back some, actually about 14 years ago. My mom was a huge Richard Simmons fan, I have to admit I
was am too. When he came out with his cookbook in 1999 called Farewell To The Fat, our family was sold. My mom got into cooking like never before. Everything including the noodles, were made from scratch. So when she opened the new Farewell To Fat cookbook and seen a recipe for Chicken Noodle Soup, I never wanted to close it. It was the best soup I have ever had and that I never want to forget. It has been embedded in my brain since then. When the subject came up for sharing a healthy recipe, I knew exactly what I wanted to show you all.
Chicken Noodle Keep Away The Flu Soup
Yield: 4 Servings
- 2 Cans (14.5oz) Reduced sodium Chicken broth
- 1/2 c Water
- 8 oz Chicken tenders
- 1/2 c Onion; chopped
- 1 c Carrots, celery, zucchini
- 1 c Mushrooms
- 2/3 c Egg noodles; broken
- 1/4 c Parsley, fresh
Prep: 10 minutes
Cook: 25 minutes
1) In medium saucepan bring chicken broth and water to a boil over medium heat. Add chicken. Stir, cover, and remove from heat. Let stand 10 minutes. Chicken will cook perfectly. Lift chicken from broth with a slotted spoon and set aside to cool.
2) Return broth mixture in saucepan to a boil. Add onion, carrots and celery. Cook 10 minutes or until vegetables are tender. Add zucchini, mushrooms and noodles. Cook 5 minutes more.
3) Shred chicken. Add to saucepan. Add a little more water if desired if soup is too thick for your taste. Heat through. Stir in parsely.
Season with salt and pepper to taste.
Nutrient value per serving:
- 147 calories
- 15 gm protein
- 4 gm fat (23%)
- 13 gram carbohydrate
- 627 mg sodium
- 38 mg cholesterol
From the Richard Simmons Farewell to Fat cookbook, 1997
Now because this was so long ago, I am not sure if it would still be considered a “healthy” recipe now-a-days. We still love this one.
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