Chicken Noodle Soup
When combined with water, bouillon cubes are a convenient way to add robust flavor to a variety of recipes that call for beef, chicken or vegetable stock. For a flavor boost, use the broth in place of water when cooking rice or beans. Source: Simple Techniques for Healthy Cooking and Baking
Ingredients:
1 teaspoon vegetable oil
1/2 cup onion, minced
1/2 cup carrots, diced
1/2 cup celery, sliced
1/2 teaspoon garlic powder
1/8 cup flour
1/4 teaspoon dried oregano flakes
3 cups chicken broth, reduced sodium
2 cups potatoes, peeled, diced
1/2 cup chicken, cooked, chopped
1/2 cup whole milk
1 cup noodles, uncooked
Directions:
- Heat oil over medium heat in large sauce pan. Add minced onions, carrots, celery, and garlic powder. Cook until onions are tender, about 3 to 5 minutes.
- Sprinkle flour and oregano over vegetables; cook about 1 minute.
- Stir in chicken broth and potatoes. Cover and cook until tender, about 20 minutes.
- Add chicken, milk, and noodles. Cover and simmer until noodles are tender, about 10 minutes.
Preparation time: 25 minutes
Cooking time: 35 to 40 minutes
4 Servings, about 1-1⁄2 cups each, plus 4 servings for another meal
Per serving:
- Calories 210
- Total fat 5 grams
- Saturated fat 2 grams
- Cholesterol 26 milligrams
- Sodium 107 milligrams