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Featured Recipe: Chicken Noodle Soup

Ingredients:

4 boneless, skinless chicken breasts, poached and chopped in small chunks
1/2 small onion, chopped
2 stalks of celery, diced
2 tsp. garlic, chopped
6 cups low sodium, organic, fat-free chicken broth
2 cups baby carrots
1 cup frozen edamame
1 cup fine egg noodles
1 Tbsp. fresh thyme or 1 Tsp. dried thyme
1Tbsp. fresh parsley
Salt and pepper to taste

Serves:

4



Calories per Serving:

380



Calorie Equivalent:

4 oz. lean protein, 1 carbohydrate, 2 vegetables

Directions:
  1. In medium saucepan, bring 2 cups of water to a boil. Reduce heat to a slow boil.  Poach chicken in hot water for 6-10 minutes or until cooked through. Allow to cool and chop in small pieces.
  2. In another medium saucepan, bring 2 quarts of water to a boil and cook egg noodles, about 6 minutes. Drain and set aside.
  3. Meanwhile, sauté chopped onion, celery, and garlic in large soup pot until translucent, add chicken broth.
  4. Bring chicken broth to a boil, add carrots, and reduce for 10 minutes to concentrate flavor.
  5. Add edamame, cook 5 minutes more.
  6. Add chopped chicken, pasta, thyme, parsley, salt and pepper to taste.
    7.  
  7. Serve with salad and cut fruit.