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.
- 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