Chicken Noodle Soup +
As we enter the third month after the discovery of the coronavirus, staying at home and cooking from scratch is starting to feel routine. It is fun to opt for a one-pot meal that not only is comfort food but it is a filling meal that is high in fiber, uses leftovers, and makes good on common ingredients that are easy to source. Plus the leftovers freeze very well.
I call this dish "Chicken Noodle Soup Plus" because it contains garbanzo beans and lots of vegetables.
The trick to making it is not to overcook the egg noodles. You have about 10-12 minutes to done after you add them to the soup.
Chicken Noodle Soup +
Ingredients:
- 1 tsp olive oil or canola oil
- 1/2 onion, chopped
- 2 stalks of celery chopped
- 3 carrots, sliced
- 1 tablespoon Italian seasoning
- 1 tsp thyme
- black pepper to taste
- 4 cups low-sodium broth (chicken or vegetable)
- 2 cups flat noodles
- 1 15-ounce can garbanzo beans, drained
- 1 cup diced cooked chicken
Directions:
- Heat a large soup pot or Dutch oven over medium-high heat.
- Add the oil, vegetables, and seasonings. Saute until the onions are translucent, about 3 minutes.
- Add the broth, noodles, beans, and chicken.
- Bring to a boil then lower to a simmer.
- Cook for 10-12 minutes or until the noodles are tender.
- Adjust the amount of broth and seasonings to your taste.
- Serve hot.
Chef's Tips:Serve hot with a salad and bread. You can also use white beans in place of garbanzo beans.Resources:
- View nutritional analysis here.
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