Sunday, February 10, 2008

Homemade Chicken Noodle Soup

Warm your bones on a cold winter's day with this simple, comforting Homemade Chicken Noodle Soup made from leftovers. Its also great for the sniffles!

Homemade Chicken Noodle Soup

3-4 cups broth
1 cup carrots, cut into pieces
1/2 cup celery, chopped
1-2 cups left over chicken
salt, pepper, and garlic powder

1 cup cooked brown rice pasta

Bring broth to simmer over medium low heat. Meanwhile, cut chicken and veggies to bite-sized pieces. Add celery and carrots to broth and allow to simmer until tender, about 45 minutes to an hour. You can also add herbs like parsley, bay leaves,
and/or thyme. Add chicken and continue to simmer until heated through, about 5-10 minutes. Season to taste.

To serve, add pasta to serving bowl and pour hot soup over them. This keeps the noodles from becoming mushy. The best noodles are macaroni, rotini, ditalini, or fettucini cut into 1 inch pieces. Choosing brown rice pasta adds complex carbohydrates which helps stabilize blood sugar, promotes healthy weight loss, and makes the recipe gluten free.


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