This recipe is out of one of my favorite cookbooks - Eating for Life by Bill Phillips. If you aren't familiar with this cookbook, take a look at it the next time you are at a bookstore, or look it up online. It's been our family's go-to cookbook for a number of years because it is filled with practical, easy and good recipes. And it has pictures of all the recipes so it's easy for the kids to pick out what they would like to cook or request for dinner!
So try this one and see what you think!
Chicken Noodle Soup
8 servings
Prep time: 30 minutes
Ingredients
2 Tbl olive or grapeseed oil
1 small onion, chopped
4 carrots, peeled & sliced thin
2 parsnips, peeled & sliced thin
4 celery stalks, chopped
4 bay leaves
1/2 tsp ground black pepper
1/2 tsp sea salt
10 cups reduced sodium chicken broth
2 cups water
2 lbs chicken breast, cut into bite-size pieces
8 portions wide whole wheat noodles
1/4 cup fresh parsley, chopped (optional)
2 Tbl fresh dill, chopped (optional)
Directions
1. Heat oil in a large pot over medium heat. Add chopped onion and saute for about 4 minutes.
2. Add carrots, parsnips, celery, bay leaves, salt, pepper, chicken broth & water. Bring to a boil over high heat.
3. Add uncooked chicken breast pieces to broth and bring back to a boil.
4. Add noodles and simmer until tender, about 8 minutes. Reduce heat to low.
5. Remove bay leaves, then stir in parsley & dill, if using.
6. Ladle about 2 cups of soup into each bowl. Serve & enjoy!
Note: I did not have any wide noodles on hand today when I was making this soup so I used quick-cooking barley instead. I also did not have any parsnips, so I added some chopped cabbage. It was great this way too!
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