Good Lifestyle

Currow of colds, warmer hearts, SOOTHER OF SOULS: The chicken noodle soup does all a comfort food is supposed to do, and does it without a coarse caloric price label. But clearly turn offCanned chicken soup: Not only is it sparse on chicken and vegetables, but a single cup can also carry up half a day ofsodium. Our version is the light on the salt, but it is so charged with chunky vegetables and shredded chicken that it could dine alone. While you're there, double the recipe and do some forfreeze. In this way, when you are sick in bed, everything you need is a microwave to have a nourishing soup.

Nutrition:225 calories, 4 g of grease (1 g saturated), 720 mg of sodium

Serves 6

You will need

1/2 tablespoon of olive oil
3 medium carrots, peeled and chopped
3 celery hairstyles, chopped
1 small onion, chopped
1 garlic gusse, peeled
12 cups of low sodium chicken broth
1 bay sheet
2 cups Remains of chicken remains
2 oz dried egg noodles
Black salt and pepper
Fresh parsley chopped for filling (optional)

How to do it

1. Heat the olive oil in a medium heat pot.
2. Add carrots, celery, onion and garlic and sauté for 5 minutes, until vegetables begin to soften.
3. Add the stock and bay sheet and cook over low heat for about 15 minutes until the carrots are only tender.
4. Add the chicken and noodles and continue cooking for about 5 minutes, until the noodles are soft.
5. Taste and adjust the seasoning with salt and black pepper if necessary.
6. Discard the bay sheet and garlic clove. Garnish with parsley before serving, if you use.

Eat

How to make homemade chicken broth

Bought in storeStock Works just well for each recipe of the book, but nothing is compared to the flavor of a batch at home. Combine chicken pieces (back, wings, even bones of a roast chicken) with a mirepoix (onions, carrots and celery) and herbs (bay and parsley leaf), cover it with plenty of water and Simmer for an hour. Add depth by mixing in garlic, mushrooms, or even a little tomato paste before simmering.

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