Chicken Noodle Soup

Hot soup on a cold day is the perfect tummy warmer.

Chicken noodle soup is the proverbial cure-all for whatever ails you.  You don't need to be sick to enjoy this version however.  The key to the success of this recipe is to cook the noodles separately and add them to the soup when serving.  That way the noodles don't get mushy. 

The basic ingredients for broth.

serves:  10                    prep time:  30 minutes
                                    cook time:  1 hour 15 minutes

One whole chicken, giblets removed
3 large carrots, peeled and chopped
3 stalks celery, chopped
2 cloves garlic, chopped
1/2 onion, chopped
handful of parsley, chopped
1 tablespoon boullion (make sure it doesn't have MSG!)
Water
1 package egg noodles, cooked

Place the chicken in a large soup pot and add the carrots, celery, garlic, onion, parsley and boullion. Add water to cover all the ingredients (about 16 cups or just fill the pot to the top) and bring to a boil on the stove. Reduce heat to a simmer, cover, and cook for about 1 hour 15 minutes or until the chicken is fully cooked. Remove from heat and let cool. While the chicken and broth are cooling, prepare the noodles and set aside.

When the chicken is cool enough to handle, remove the skin and bones and shred the meat. Reserve the broth with vegetables and adjust seasoning if needed.

When ready to serve, reheat the reserved broth. Place 1/2 cup cooked noodles in a soup bowl, top with 3 ounces chicken, and ladle the hot broth with vegetables over.

Each serving of soup offers less than 350 calories.

- Kim Fielding