I know it’s summer, but it’s never the wrong time for a good bowl of soup! My in-laws have been having some health issues, so we’re trying to stock up their fridge and freezer with some easy, healthy meals. My father-in-law loves soup, so I figured I would make some Chicken Noodle Soup. What is more comforting than a big bowl of delicious, homemade chicken noodle soup??? My goal with this batch was to keep the sodium and cholesterol to a minimum as my mother-in-law is on a cardiac diet. That is one of the joys of cooking from scratch. You’re in control! And it is possible to keep fantastic flavor and make a healthy meal!
I used lots of herbs and fresh ingredients to give this soup plenty of flavor. Of course, if you’re not watching your sodium you can add more salt, but I found this to taste great without much.
Homemade Chicken Noodle Soup
1 pound boneless, skinless chicken breasts
6 cups low sodium, fat free chicken broth
3-4 medium size carrots, finely chopped (I used my Pampered Chef chopper to get the fine chop quickly)
1/2 large white onion, finely diced (I’ve also used leeks in the past. These add a really nice subtle flavor)
1 tbsp fresh or dried oregano
1/2 tsp thyme
1 tsp tarragon
1/2 tsp black pepper
2 garlic cloves, diced or pressed
1 tsp garlic and herb Mrs. Dash
16 oz whole wheat fettuccine noodles or rotini pasta
Put all ingredients, except pasta in a slow cooker and give a gentle stir. Cook on low for 6 hours. Gently remove chicken breasts to a cutting board and use two forks to shred them, then add back to the slow cooker. Add pasta and cook an additional 15-20 minutes until pasta is cooked. This soup freezes well if you want to save it for later.