With the seasons changing and weather getting cooler, we know the dreaded flu season is just around the corner.  Here’s a chicken noodle soup recipe that’s sure to keep your spirits up, even when your immune system is down.

Ingredients:

4 ½ cups of low-sodium chicken broth

1 cup of onion, chopped

1 cup of carrot, chopped

1 cup of celery, chopped

1 teaspoon of dried basil

1 teaspoon of dried oregano

1/4 teaspoon of black pepper

1 bay leaf

1 ½ cups of dried egg noodles

2 cups of cooked chicken, chopped

Instructions:

Combine first eight ingredients in a large pot over stove top on medium heat.  Bring to boil.

Reduce temperature, cover and simmer for 5 minutes.

Add the egg noodles and let simmer for an additional 8 minutes.  Throw out the bay leaf. 

Add the chicken breast.

ENJOY!

Nutrition Facts:

Yields 4 servings

Calories: 222

Fat: 4 g (1 g saturated fat)

Carb: 19 g

Fiber: 3 g

Protein: 26 g