It’s warming, nostalgic and even medicinal! It’s Chicken Soup…There’s been many studies on the health benefits of chicken soup. Although studies have shown it’s not a cure for the common cold, it does help alleviate some of the uncomfortable symptoms that come with it. Just hear the name, chicken soup and it makes you feel good. Most canned chicken soups really don’t contain a lot of chicken and vegetables. My yummy recipe is chock full of both. In addition, I’m using reduced-sodium chicken broth, skinless chicken breasts, and “no yolk egg “noodles. The skinny for a 2 cup serving, 159 calories, 1.6 grams of fat and 4 Weight Watchers POINTS PLUS. It’s so satisfying that a 2 cup serving makes a very filling meal. The result is not too salty just mmm mmm delicious.
Prep Time: 10 minutes
Cook Time: 30 minutes
2 (32oz) containers Swanson’s reduced-sodium chicken broth
1 (14 oz) can Swanson’s reduced-sodium chicken broth
12 ounces (¾ lb) chicken breasts, (boneless, skinless), cubed
1½ cups carrots, chopped
1½ cups celery, sliced
1 cup onions, chopped
½ teaspoon dried thyme
Fresh ground pepper, to taste
3 ounces “no yolk” egg noodle (about ⅓ of an 8 oz bag)
1. In a large pot, add all the ingredients, except the noodles. Bring to a boil.
2. Reduce heat to low, cover and simmer for 10 minutes.
3. Remove the cover, stir in noodles. Cook uncovered for 8 more minutes.
Serves 6 (each serving 2 cups)
Dating back to the 12th century, trusted healers started to prescribe “the broth of fowl” for their ill patients. During that time an Egyptian Jewish physician named Rabbi Maimonides started writing about the healing benefits of the soup.
In 1934 Campbell’s introduced condensed chicken noodle soup. It’s one of their most popular flavors. It’s also among the top 10 food items sold in major grocery stores.
This soup freezes great. Divide and freeze in pint or quart size containers.
I’ve tried most of the chicken broths available and my favorite is Swanson’s reduced-sodium chicken broth. It comes in a 10, 32, and 48 ounce container. If you are on a strict low-sodium diet, choose a chicken broth that has a lot less sodium than this one.
Most supermarkets carry “no yolk” noodles. There are several brands to choose from. They’re made with egg whites instead of the whole egg. They also have 3 grams of fiber per serving. In fact, whenever a recipe calls for egg noodles, I usually use these. If you really want to make this soup healthier, you can substitute whole wheat noodles such as Ronzoni Healthy Harvest Whole Wheat Blend Pasta. These contain twice the fiber, 6 grams per serving. They’re also yolk free.
Weight Watchers (old points) 3
Weight Watchers POINTS PLUS 4
|SKINNY FACTS: for a 2 cups serving
159 calories, 1.6g fat, 17g protein, 19g carbs, 4g fiber, 581mg sodium, 6g sugar
|FAT FACTS: for 2 cups of OF CAMPBELL’S CHICKEN NOODLE SOUP
240 cal, 8g fat, 32g carbs,12g protein, 4g fiber, 3560mg sodium, 4g sugar