When you're under the weather, a steaming bowl of soup can be the perfect comfort food. This recipe has less sodium than you'll find in most canned soups, but takes advantage of shortcuts to save you time and effort.
Preparation time: 20 minutes
Cooking time: 1 hour, 20 minutes
Total time: 1 hour, 40 minutes
Yield: 4 servings
Serving size: about 1 cup
6 cups reduced-sodium chicken broth
2 boneless, skinless chicken breasts
1 bay leaf
3/4 cup frozen carrot coins
1 cup chopped or shredded cabbage
1 cup dried egg noodles
Black pepper to taste
In a large saucepan, bring 2 cups broth to a boil. Add chicken and bay leaf and cook until chicken is cooked through, about 20 minutes. Remove chicken from broth, discard broth and bay leaf, and then cool chicken and chop into bite-sized pieces. Place chopped chicken, remaining 4 cups broth, carrots, and cabbage into large saucepan. Simmer for 45 minutes. Add dried egg noodles and cook until noodles are tender, about 15 minutes more. Add pepper to taste before serving.
Protein: 24 g
Total fat: 3 g
Saturated fat: 1 g
Cholesterol: 56 mg
Sodium: 465 mg
Dietary fiber: 2 g
Carbohydrate: 12 g
This recipe was developed by Liz Friedrich, MPH, RD, LDN, a nutrition and health promotion consultant based in North Carolina.
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