Quick Healthy Chicken Noodle Soup

This was from my most recent Cooking Light magazine and it really took no time to put together. This is a great weeknight meal that I'm going to add to our rotation.



Servings: 6
(Source: Cooking Light)

2 cups of water
1 (32 oz) carton fat-free, less sodium chicken broth (I used a little more than called for)
1 tbsp. olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 tsp. salt
1/2 tsp fresh ground black pepper
1 medium carrot, chopped
6 oz. fusilli pasta (I used mini fusilli)
2 1/2 c. shredded skinless, boneless rotisserie chicken breast
2 tbsp. chopped fresh flat-leaf parsley

Combine 2 cups of water and chicken broth and heat on medium until hot. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot, saute 3 minutes or until almost tender, stirring frequently.

Add vegetables and pasta to hot broth mixture and bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

Calories: 237
Fat: 4.8g
Protein: 22.9g
Carb: 23.9g
Fiber: 1.7g
Chol: 50mg
Iron 1.8mg
Sodium: 589mg
Calc: 28mg

Potato Soup

I feel like I'm bombarding you guys with posts tonight, but I have the time to catch up on this stuff and I have my new computer finally! I'm actually currently eating the recipe that I'm about to post, so that's up to date blogging at it's finest.

I have no clue where I got this recipe from, but I've used it for a long time and it's really easy to make. The soup always turns out the right consistency which was what I had a hard time with when looking for a potato soup recipe.

Potato Soup

6 medium potatoes diced (I used 4 and it was plenty)
2 carrots diced
3 celery sticks diced (I usually omit the celery)
2 qts of water
1 onion chopped
6 tablespoons margarine (I used butter b/c I was out and I also just bought butter in bulk from Sam's, I'm embarrassed that I just admitted that.. anyway)
6 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 c. milk

In large kettle, cook potatoes, carrots, and celery until tender (around 20 minutes). Drain and reserve liquid and set vegetables aside. In same kettle, saute onion in butter until soft. Stir in flour, salt, and pepper.

Gradually add milk, stirring constantly, until thick. Gently stir in cooked vegetables. Add 1 cup or more (I added around 2 cups) of reserved liquid until soup is desired consistency. Add additional salt and pepper as needed.

Beef Vegetable Soup

This recipe is kind of a comination of the way my mom makes vegetable soup and a couple of suggestions from the What's Cooking board. If you were one of the ones who helped me out with this recipe, let me know so I can give you some credit!



Beef Vegetable Soup
(Source: Mom & What's Cooking)

1 lb. beef stew meat
1/2 onion
1 can of corn
Large can of tomato juice
1 can diced tomatoes
1 c. fresh celery chopped
1 c. fresh carrot chopped
2 c. chopped diced potatoes
1 c. elbow macaroni

Brown stew meat for a couple of minutes in stock pot and then pour in enough water to cover beef and cook until meat is cooked through. Add in onion, corn, tomato juice, diced tomatoes, celery, carrot, potatoes, and macaroni. Cook until vegetables are tender and macaroni is done. Add salt and pepper to taste.

I accidently almost passed out from the heat in the bath tub on Thursday night so I may have accidently let my soup cook for too long b/c my macaroni was waaaaaaaaay past al dente. Just don't pass out in the bath tub and your soup should be fine. Otherwise this was exactly what I was looking for!