Hearty Chicken Noodle Soup

I decided to make a simple chicken and noodle soup today.  I like mine hearty without an over abundance of broth and best of all I like it with a homemade chicken broth which I just happened to have made yesterday.  I joined weight watchers so I am obsessing a little over what I eat and how many points it is.

It’s quite a change for me but I wanted to get a bit healthier without sacrificing my favorite foods so here is my first recipe on the new diet.  I calculated it as 4 points a cup; I ate two cups for lunch.  I think my point calculation is pretty accurate; I wasn’t sure on the broth / stock so I went with the calculations of value for the name brand canned type.

DSCN4342 (800x600)Hearty Chicken Noodle Soup

  • 8 cups seasoned chicken broth; your favorite brand or homemade
  • 3 cups sliced carrots
  • 1 cup sliced celery
  • 6 o.z. Amish style egg noodles
  • 12 o.z. cooked chicken
  • salt and pepper or any other spices desired

Heat broth in large pot.  Add carrots, celery, and noodles.  Cooke for about 15 minutes or until noodles and veggies are tender.  Add diced cooked chicken and a little salt and pepper; heat though.  I ended up with about 10 cups of soup once finished.  The leftovers thickened up so it’s almost a chicken and noodle entree now so adjust the broth amount if you like it a bit more soupy.

Enjoy ~ Kimberly

Quick and Easy Chicken Noodle and Asparagus

I had a lonely chicken breast in the fridge just waiting to be used. I opted for a quick noodle and veggie dish for the two of us. It’s hard to not over cook and overeat so I’ve been trying to scale back some of my dishes.  This was just enough for dinner, although I could have and would have eaten more if it was there! The asparagus lost its color a bit with the way I cooked it, perhaps a quick blanch first would have helped but the flavor was great.

DSCN3499 (640x480)

  • 2 cups uncooked egg noodles
  • 1 large boneless chicken breast – diced or sliced
  • 1 Tbs olive oil – I used an olive oil with a hint of cumin but any flavor or plain will work great
  • salt, pepper and a bit of cayenne if desired
  • 2 cloves garlic minced
  • 1/2 pound fresh asparagus
  • juice of half a lemon and some zest if desired

Cook noodles according to package directions.  In skillet heat oil, add chicken breast.  Season with salt, pepper, and cayenne and cook for 5 – 6 minutes until chicken is cooked through.  Add asparagus to skillet and cook a few minutes or until asparagus is tender.  Stir in garlic, lemon and egg noodles; heat and serve.

Enjoy ~ Kimberly