I've always enjoyed a good bowl of chicken noodle soup, but I'm usually disappointed when I order it in restaurants because of the heavy salt, or worse, the sometimes high fat content. Some soups even taste greasy, a real downer for me. Whenever I find myself wanting a healthy soup here is how I make it (note: this recipe is for two). This one is easy, quick and you can adjust to your liking.
Ingredients
1 chicken breast, split (You can use thigh meat too. I buy organic or free-range when possible)
4 cups chicken stock, low sodium. If you have time, make your own. Skim to cut fat.
1 cup water
1 tsp Better Than Bouillon Chicken stock extract (salty - a little goes a long way - but will add flavor to the water). If you don't have this, dry bouillon will work.
11/2 cups dry egg noodles
1 tsp olive oil
1 shallot, finely minced
1 clove garlic, minced
1 sprig of rosemary, chopped
1 tbsp chopped thyme, fresh
1 tbsp chopped parsley, fresh
1 dash of dry sage
1 bay leaf
salt and pepper to taste
Directions
If the chicken breast is small cut it into small cubes. If it's a large breast you may want to filet it and just use one half, preserving the rest for another dish. Lightly salt and pepper the chicken after cubing it and set aside.
Heat the oil in a medium pot on and saute the shallot and onion for a minute, being careful not to burn the garlic. Pour in the cubed chicken and continue to saute, stirring often until the chicken is white but not browned. Add the stock, water and bouillon extract and bring to a boil. Reduce to low heat and then season with the herbs and test for salt and pepper to taste. I add the egg noodles at this point, then cover with a lid and simmer on low for about 10 more minutes.
Remove the bay leaf and serve with crusty bread, or water table crackers and white wine. Delish!
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