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
