I love to cook. I mean, I LOVE it. I don’t get to cook (really cook) that often. Usually all we have at my house is microwaveable things. That’s not to say that my mama doesn’t cook or myself or my dad, but typically we eat straight from the box.
I am tired of eating chicken noodle soup out of a can. I want to know what I am putting in my body; thus this blog post. I want to talk about homemade chicken noodle soup. How is this modest? Well it’s not modest in the area of cost I don’t think, but it is modest in that you are taking care of your body. Being modest with what you put in to your body and being wise about it.
HOMEMADE CHICKEN NOODLE SOUP! (HEALTHY!!)
1 whole chicken, 4-5 lbs
1 tablespoon canola oil
2 quarts chicken broth
4 large carrots, roughly chopped
4 stalks celery, roughly chopped
1 medium onion, chopped
2 bay leaves
3 sprigs fresh thyme
2 sprigs parsley
2 teaspoons salt
1 teaspoon black pepper
3 cups cooked small shape pasta, I like to use ditalini, orzo, or acini di pepe
2 cups frozen sweet peas, thawed
Start by roasting a whole chicken, rubbed completely with canola oil, for 1 hour 45 minutes at 400 degrees F. Let the chicken cool enough so that you can handle it, then peel off all skin, discard it, and cut the chicken meat into bite sized pieces.
In a large stock pot, combine the chicken bones with 2 quarts of good quality chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes. Remove the bones from the broth with a slotted spoon. Discard them.
Now, to that pot of stock, add carrots, celery, onion, bay leaves, salt, black pepper, and fresh thyme. Let this simmer for 30 minutes, until the veggies are soft. Add all of the chicken meat to the pot and stir to combine. Simmer for an additional and final 30 minutes. Remove the bay leaves and thyme. Stir in cooked pasta and peas and serve.
Nutrition info per serving: Calories: 288.7, Fat: 4.1g, Cholesterol: 89.9mg, Carb: 36.1g, Fiber: 3.5g, Sugars: 4.2g, Protein: 27.7g