Monthly Archives: February 2013

Chicken Noodle Soup




Chicken Noodle Soup

This is the best chicken noodle soup!!  It reminds me of Campbell’s Chicken Noodle Soup, which I also love.

  • 16-oz. pkg. egg noodles, uncooked (or any kind of pasta you like)
  • 12 cups low-sodium chicken stock
  • 1 1/2 teaspoons salt
  • 1 tablespoon vegetable oil
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 4 cups cooked and diced chicken
  • 1 or 2 (14.5-oz.) cans low-sodium chicken stock, optional*

In a large stock pot, saute on medium heat celery, carrots and onions in vegetable oil until cooked.  Add chicken stock, salt, poultry seasoning, and chicken.  Heat to boiling and then add noodles.  Reduce heat and cook just until noodles are cooked.  Serve.

*Because the noodles soak up  the broth, I then add the extra chicken stock..  If you like your soup heartier and not so juicy, leave the extra chicken stock out.  I like to add crackers to my soup so I like the juicier version.

Serves 8 to 10.

“Turning down the volume of life allows you to listen to God.”


Homemade Spaghetti-O’s



Homemade Spaghetti-O’s

Fix this for your kids.  They will love it.  Or better yet, let them help you make it.

  • 6 oz. ground turkey
  • 3 tablespoons pesto (homemade or store bought)
  • 3 tablespoons plain dried breadcrumbs
  • Salt
  • 1 tablespoon olive oil
  • 1 onion, chopped coarse
  • 1 carrot, peeled and chopped medium
  • 1 small celery rib, chopped coarse
  • 3 garlic cloves, minced
  • 2 1/2 cups low-sodium chicken broth
  • 1 (28-oz.) can diced tomatoes
  • 4 oz. ditalini pasta (about 1 cup)

Combine turkey, pesto, breadcrumbs, and 1/8 teaspoon salt in a bowl and mix with your hands until uniform.  Use a teaspoon to gently form the mixture into 3/4-inch round meatballs, place on a plate, cover with plastic wrap and refrigerate until needed.

Heat oil in a large Dutch oven over medium heat until shimmering.  Add the onion, carrot and celery and cook until the onion is softened, about 5 minutes.  Stir in garlic and cook until fragrant, about 30 seconds.  Stir in the broth and tomatoes with their juice, scraping up any browned bits.  Bring to a simmer, then reduce heat to medium-low, cover and cook until carrot is softened, 15 to 20 minutes.

Transfer soup to a food processor or blender and process until very smooth, 1 to 2 minutes.  Return the pureed soup to the pot, cover and return to a simmer over medium heat.

Stir in the pasta and reserved meatballs and continue to simmer until the pasta and meatballs are cooked through, 12 to 15 minutes.  Season with salt and pepper, if desired and serve.

Serves 4.

Per 1 1/2-cup serving:  Cal 330; Fat 13 g; Sat Fat 2.5 g; Chol 30 mg; Carb 38 g; protein 15; Fiber 4; Sodium 680 mg

Recipe adapted from America’s Test Kitchen Healthy Cookbook

“Each person is a unique expression of God’s loving design.”