Foodgeek Stampede Style Chicken Noodle Soup - Serves 6
1/2 cup diced carrot
1/4 cup diced celery
1/4 cup chopped onion
1 tablespoon olive oil
6 cups low sodium chicken broth
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon (a pinch) white pepper
1/4 cup all purpose flour
1/4 cup water
1 1/2 cups diced cooked chicken
1 1/4 cups uncooked medium egg noodles
1/2 to 1 tablespoon dried parsley
In a large saucepan or Dutch oven, sauté carrot, celery and onion in olive oil until tender. Add broth and seasonings. Bring to a boil and then turn down to medium. In a liquid measuring cup mix 1/4 cup of all purpose flour and 1/4 cup of water to make a "slurry." Add slurry to the mixture a little at a time, stirring all the while, until you get a desired thickened consistency. You don't want the consistency to be as thick as gravy but just a tad thinner than a hearty cream soup. Stir in the diced cooked chicken. Bring to a boil again but immediately reduce heat to medium. Add noodles; cook for 10 minutes or until noodles are tender. Stir in parsley. Serve and enjoy!
Serving size: 1 cup
Total Fat: 4g
Sat. Fat: 1g
Mono Fat: 2g
Total Carb: 13g
Tip: For the soup in the photo I had decided to add about a cup of frozen mixed vegetables. It was a good move as the soup was still just as tasty as before and we were able to get in extra vegetable servings for that day without changing the calorie content of the soup much at all.
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Have a great weekend!