Friday, April 5, 2013

Chicken Noodle Soup


o    Any veggies you can put together, chopped small

o    Veggie broth and/or chicken broth, no sugar added, low sodium

o    Garlic powder

o    Onion powder

o    Cooked whole wheat noodles ( I only used a small amount, about one serving of whole wheat 
      spaghetti broke in half)

o    2 cooked chicken breasts chopped 


    1. For every cup of chopped veggies, use approximately 2 cups broth. (I used 4 cups chicken broth, 4 cups vegetable broth)
    2. For every 2 cups broth, stir in 2 teaspoons onion powder and garlic powder.
    3. Bring everything to a boil and cook until the veggies are fully cooked.
    4. Allow to cool and salt to taste.

Note: If you are using onions and/or fresh garlic, saute them first in the soup pot using 1 tbsp. olive oil. Then add everything else in.

For my soup I used:





Whole wheat spaghetti

Baked Chicken breast

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