Okay, who doesn't love soup, right? With IC, I can't eat tomatoes, preservatives (bouillon), extreme spices, etc. Thus, a lot of soups are ruled out and I'm left with bland, boring water with some vegetables. Not very exciting. This recipe is great because it's hearty, flavorful, and a nice change from just plain ol' chicken noodle.
Creamy Chicken Noodle Soup
1 T oil (I use olive oil-yummo)
1 onion, chopped (I use dried onion flakes and some green onions)
4 stalks celery, chopped
4 carrots, chopped
2 large chicken breasts
3 1/2 c water
1 can organic chicken broth
2 c wide egg noodles
1 can cream of chicken soup
1 can cream of mushroom soup
Put first four ingredients in a pot and saute until vegetables are soft. Add chicken, water, and broth and simmer for 30 minutes or until chicken is done. Remove chicken and shred. Add noodles and simmer until tender (~10 min). Add canned soup and chicken and heat through (~5 min).
Variations:
Cook the chicken breasts in at least 4 cups of water in a pressure cooker. Use that resulting stock to sub out plain water and can of chicken broth. This also speeds up the process as you don't have to boil the chicken for 30 minutes. :)
I go back and forth between regular pasta and whole wheat. The wheat pasta is thicker and more filling, but more expensive. Either taste great, so you can't really lose!
I also add some sprinkles of rosemary, parsley, garlic powder, etc.
Creamy Chicken Noodle Soup1 T oil (I use olive oil-yummo)
1 onion, chopped (I use dried onion flakes and some green onions)
4 stalks celery, chopped
4 carrots, chopped
2 large chicken breasts
3 1/2 c water
1 can organic chicken broth
2 c wide egg noodles
1 can cream of chicken soup
1 can cream of mushroom soup
Put first four ingredients in a pot and saute until vegetables are soft. Add chicken, water, and broth and simmer for 30 minutes or until chicken is done. Remove chicken and shred. Add noodles and simmer until tender (~10 min). Add canned soup and chicken and heat through (~5 min).
Variations:
Cook the chicken breasts in at least 4 cups of water in a pressure cooker. Use that resulting stock to sub out plain water and can of chicken broth. This also speeds up the process as you don't have to boil the chicken for 30 minutes. :)
I go back and forth between regular pasta and whole wheat. The wheat pasta is thicker and more filling, but more expensive. Either taste great, so you can't really lose!
I also add some sprinkles of rosemary, parsley, garlic powder, etc.
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