Well, It’s August in Chicago, where it always feels 100 degrees hotter than it actually is outside; so naturally, I came home craving Chicken Noodle Soup. Luckily, this recipe is loaded with ingredients most of us already have stocked in the kitchen; so, if you ever run into a “what are we going to eat tonight”-dilemma, this is a great low-fat, heart-healthy, high-fiber and low-carbohydrate option!
Basic Chicken Noodle Soup
1 tablespoon olive oil
1 lb boneless, skinless chicken breast–Chopped in bite size pieces
1 small onion
1 fennel bulb
4 cups low-fat, low-sodium chicken broth
2 cups water
1.5 cups carrots–Chopped
1 cup celery–Chopped
1/2 tablespoon dry basil
1/2 tablespoon oregano
1/4 tablespoon black pepper
2 tablespoons fennel stalk–Finely chopped
1/2 cup uncooked whole wheat orzo (or any whole wheat pasta)
Heat olive oil in a dutch oven and add chicken. Cook until chicken is no longer pink and add onion and fennel bulb. Cook until fennel is tender and add chicken broth, water, carrots, celery, basil, and oregano. Bring to a boil, reduce heat, cover, and cook for 15 minutes. Add pepper, fennel stalk, and orzo. Cover and cook for 20 minutes, or until pasta is al dente.
And that’s it! A “one-pot wonder” with easy clean-up that makes lots of left overs that can be frozen and saved, or refrigerated and used for meals all week. We paired the soup with a grilled cheese sandwich with 1 slice of american cheese and 2 pieces of whole wheat bread, burnt of course, since it always tastes better that way!
What are your favorite last-minute soups or meals?