Carissa's Wicked Awesome Chicken Noodle Soup
Why I Love This Recipe
Having gone back on the Weight Watcher's core plan, I decided that I needed to have some soup in my fridge. I thought to myself "I'm going to make chicken noodle soup!" Nevermind the fact that I've never made chicken soup before...."but that's okay," I thought...I have some cookbooks.
So I picked out a recipe but it made 16 cups of soup(!). Since it's just my husband and I...and my husband doesn't even like soup...I decided to halve the recipe as well as modify it a bit.
Unfortunately when it came time to add the noodles, I had forgotten that I was halving it and added whe whole bag! I thought to myself, "Gee, that looks like a lot of noodles..." (which is how I realized I'd added twice the amount I should have).
Despite my flakiness, this soup turned out great (I just had to add some more broth). So great, in fact, that my husband had some while I was at work and later raved about it. This is pretty impressive since my husband does not like soup. Even though this yeilds a lot of soup (about 12 cups), you can put what you don't eat right away into 16 oz. tupperware containers and keep it in the fridge or freezer for an instant healthy lunch.
If you want a more watery soup only add half the noodles. If you make the recipe as-is you will end up with a chunky, filling soup.
Anyway....without further ado.....my wicked awesome chicken noodle soup:
Ingredients You'll Need
1 1/2 Tbsp Olive Oil
1/2 white onion (peeled and chopped)
3 medium carrots (peeled and chopped)
3 celery stalks (peeled and chopped)
3 bay leaves
1/4 tsp ground black pepper
1/2 tsp poultry seasoning
9 cups fat free chicken broth
2 cups water
2 boneless, skinless chicken breasts (cut into bite-size pieces)
1 bag whole wheat egg-style noodles (about 1 lb)
6 large sprigs chopped parsley
Heat olive oil in the bottom of a large pot. Add onion and saute about 5 minutes. Add carrots and celery.
Add broth, water, bay leave, pepper and poultry seasoning. Bring to a boil. Add chicken and boil about 5 minutes or until cooked through.
Add noodles and reduce heat to simmer about 10 minutes or until noodles are tender.
Add parsley and simmer 5 more minutes.