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Recipe: Really, Truly Chicken Noodle Soup
Really Truly Chicken Noodle Soup
9 cups chicken broth
1 medium carrot
2 medium celery ribs
1/2 medium onion
2 tablespoons minced fresh parsley
2 bay leaves
2 teaspoons chicken bouillon concentrate
8 ounces boneless, skinless chicken breast
1 packet tofu shirataki, fettucini width
salt and pepper
In a big, heavy saucepan over medium-low heat, start the chicken broth heating. In the meanwhile, slice the carrot thin, and dice the celery and onion. (Chop up any celery leaves, too; they're great in the soup.) Mince the parsley. Add all of this plus the bay leaves to the broth.
Bring to a simmer, and stir in the bouillon concentrate. Let the whole thing simmer till the vegetables are soft -- at least 30-45 minutes.
When the veggies are soft, cut the chicken breast into 1/2" chunks, and stir them in a small handful at a time. Do not just dump all the diced chicken in the pot and let it sit, or it will congeal into a clump at the bottom of the pot.
Snip open your packet of shirataki and dump into a strainer in the sink. Rinse them, and use your kitchen shears to snip across them a few times -- they're darned long as-is. Stir the noodles into the soup.
Let the whole thing simmer another 10 minutes, salt and pepper to taste, and serve.
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Assuming 4 servings, each will have: 173 Calories; 5g Fat ; 24g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5 grams usable carb
NOTE: Why 9 cups of chicken broth? Because the containers I froze my broth in held 1 quart plus 1/2 cup. A cup of broth more or less isn't going to make a big difference.