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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.