Chicken Noodle Soup

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Like everyone else, our goal for the new year is to eat healthier.  Our first step on that path is to stop eating out so much.  We have a pretty busy schedule during the week and many times it is just easier to pull through Wendy’s and pick something up rather than go home and cook.   We have challenged ourselves to not eat out (except Wednesday night church meals) for the entire month of January.  So over the Christmas break I sat down and planned out our entire menu for the Month.  I found recipes that I thought my family would eat, or that I could make adjustments too to meet our family’s needs.  I even wrote out the grocery list and went shopping.  We have everything we need at home to not eat out the entire month.  I will have to make a few quick trips to the grocery store for such items as bread and milk throughout the month, but that should be it.
First up on the menu – Chicken Noodle Soup.  This is one of my 8 year olds favorite meals!  I couldn’t find a recipe that I liked or that wasn’t complicated, so I made up my own.
All nutritional information for this recipe was taken from myfitnesspal.com.

Chicken Noodle Soup

1 can  Swanson Chicken Breast in water, drained
1 (12 oz.) pkg. No Yoke Egg Noodles
3 cups of Low Sodium Chicken Stock
1 can 98% Fat Free Cream of Chicken Soup
1 can cooked carrots
3 cups of water (increase to 6 cups, see note below)
salt and pepper, to taste

 

In a large pan, mix the broth, cream of chicken soup and water.  As you can see from the photo it was a pretty thick soup.  Next time I will increase the water so it will have a little more liquid since some cooks out during the boiling.  Bring to a boil and whisk to get out any soup chunks.  Once boiling, add in egg noodles and boil 11 minutes.  Drain chicken and carrots while noodles are boiling.  I used my whisk to shred up the chicken into smaller pieces.  During the last 3 minutes add in chicken and carrots and stir.  That’s it!  Pretty easy.  Now, I have to admit I didn’t eat the carrots.  I prefer my carrots, all natural and raw!  My daughter wanted celery added in, but I am not a fan of that either.  So feel free to add or change it up some.

Each serving yields the following nutritional counts:

Calories

Carbohydrates

Fat

Protein

313

  49  3  23

I did not measure out the servings, but we each had a nice size bowl of soup and my husband ate a second bowl.  We also had enough for leftovers for lunch this week.  So I calculated the nutritional information based on 6 servings.

This post was written by

Leigh – who has written posts on The Second Wind.
Leigh Ciancanelli is a team leader of The Second Wind. She is married to co-founder of The Second Wind, Chick, and is the mother to two children, MaKayla and Isabella. When she isn't training for her next race, Leigh can be found serving at her home church, Wake Cross Roads Baptist, enjoying time with family, or scrapbooking.

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