Biotest

Chicken 'Noodle' Soup


#1

Here is my take on Chicken “Noodle” Soup

1 carrot- Chopped
1 celery- chopped
1 onion- chopped
1 zucchini- Sliced into thin strips
1 chicken breast- Grilled, boiled, baked
1 cup chicken stock- low sodium
1 cup water

Boil chicken in a pot, when cooked take out and let cool and season with salt and pepper. shred with a fork

Get a pot and put a little oil in the bottom. Saute the carrots, celery, and onion for about 2 minutes

Put the chicken stock and water in the pot with the vegetables. Bring to boil and let simmer for about 10 minutes.

with about 2 minutes left, put the zucchini in and cook until the zucchini gets soft (bends)

Add chicken and mix everything together. Put into a bowl and enjoy with a poece of almond bread, toasted of course!

Note: This soup tastes amazing! The zucchini really resembles real noodles. This is what I used, but you could add what ever vegetables you would like!

I might buy a little arrowroot to make the soup thicker and use for chicken pot pie using an almond crust.

Let me know what you guys think


#2

That’s a winner idea using zucchini.

That’ll be my next snow-day lunch!


#3

I would have taken a picture, but I couldn’t find my camera.

Plus, I just finished working out and the smell of the soup simmering was just too much to handle to find my camera!

Chris,
What are your thoughts on arrowroot?


#4

[quote]phil s. wrote:

Chris,
What are your thoughts on arrowroot?[/quote]

I haven’t used it yet myself, but I hear it’s a decent starch/thickener for some recipe.


#5

Thanks for the recipe - going to try this sometime this week.

I use arrowroot in place of cornstarch and it works great.