Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

What's Cooking With Melissa

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Monday, July 19, 2010

Chicken Noodle Soup

I love to make my own chicken noodle soup. It only takes about 15 minutes to make, and it not only tastes SO much better than the stuff out of the can, but it's also MUCH more filling. It's really easy to make, too!

1 (32 oz.) container chicken broth (I use Swanson fat-free, 33% less sodium)
1 large carrot (cut into disks)
1/2 the meat from a rotisserie chicken, shredded
~1/3 of an 8 oz. bag of noodles (I use No Yolks cholesterol free egg white pasta)
ground black pepper

In a 2 quart pot, heat broth and carrots over med-high heat until boiling. Add shredded chicken, noodles, and generous amounts of pepper. Reduce heat to medium and cook for 10 minutes or until noodles are tender. Stir often. That's it! You're done!

I like my soups pretty chunky and more like stews, so I put in a lot of noodles. Just add less noodles if you want yours to be more 'brothy'. You may also want to add in other veggies, like celery.
The sandwich in the background that I served my soup with was a grilled provolone & roast beef on rye.

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2 comments:

  1. Wow this is easy to make, I love soups.

    ReplyDelete
  2. SO easy and quick. Why bother with canned soup if this is so simple, right? ;)

    ReplyDelete