Chicken "Noodle" Soup

I had been feeling slightly under the weather this past week. Getting over a cold is no fun! No fun at all! Who has time for a cold? I know I don't. They are just horrible inconveniences that I NEED to get rid of quickly!

Luckily, no one else in my family has caught this yucky cold. I absolutely hate seeing my 4 year old and 3 month old boys get sick. It just breaks my heart. As for my husband? Well... if he gets sick, he can fend for himself. Just kidding :) He definitely can act like a big kid when he gets sick, but I guess he would say the same about me. We all like to be pampered, spoiled and taken care of when we aren't feeling so well.  Thankfully, my family hasn't gotten sick too often (knock on wood!).

So what is the best thing to help a cold? Mama always said chicken noodle soup and I agree! It helps clear nasal congestion and has a mild anti-inflammatory effect that can ease some cold symptoms. It also provides hydration from the broth. I love chicken noodle soup even when I am not sick. It is just one of those soups that will always remain a classic.

Because I am on the Medifast plan, I can not have pasta during the weight loss phase. But... I can have "noodles" made from zucchini and/or yellow squash, aka zoodles. They are both wonderful low-carb alternatives to pasta and they taste wonderful in this soup! Plus they are good sources of potassium, manganese, vitamin A and C.

The easiest way to make noodles from zucchini or yellow squash is by using a spiralizer. This is the spiralizer I have. It is the Paderno World Cuisine Tri-Blade, but I think they have a 5 blade one for almost the same price which is under $30! If you don't have one already, I highly recommend them! Making "noodles" is so much easier with this gadget and I use mine often. Click HERE, if you are interested in purchasing one. 

Once you have your "noodles" set aside, dice up your cooked chicken breasts. You could even use a whole rotisserie chicken from the grocery store if you are short on time or you just don't feel like cooking because you are sick like me :) Just remember to get rid of the bones and skin from the chicken. Also, remember that you can have 6 ounces of white meat or 5 ounces of dark meat when using a whole chicken. I used only 4 ounces of white meat as 2/3 of my Lean because I don't prefer to have a lot of chicken in my soup, at least not when I am sick. I wanted more liquid. I just had one hard boiled egg later in the day which completed my Lean since the egg was 1/3 Lean.

When making the soup, add the chicken and spices to the chicken broth. Then bring to a boil. Reduce heat. Simmer for about 10 minutes. Then add your squash "noodles". Simmer for about 5 more minutes or until the squash is soft or to desired tenderness. That's it! Quick and easy chicken "noodle" soup! You can always add celery if you like, but you will need to reduce the amount of squash "noodles" to accommodate the extra Green. I just kept it simple with a few ingredients. Enjoy this soup! Hopefully, not when you are fighting a cold like me!

Chicken "Noodle" Soup

1 and 1/2 cups spiralized Zucchini or Yellow Squash (3 Green)
4 ounces cooked Chicken Breasts, cut into 1 inch pieces (2/3 Lean)
2 cups Chicken Broth (2 Condiments)
1/2 tsp Dried Whole Leaf Basil (1/4 Condiment)
1/4 tsp Dried Whole Leaf Oregano (1/4 Condiment)
1/8 tsp Black Pepper (1/4 Condiment)

In a medium saucepan, add chicken broth, basil, oregano, black pepper and cut up cooked chicken. Place the saucepan over medium high-heat and bring to a boil. Reduce heat and simmer for about 10 minutes. Add squash and simmer for 5 more minutes or until squash is soft or to desired tenderness.

1 Serving with 2/3 Lean, 3 Greens, and 2.75 Condiments

*You will need to add 1/3 Lean to your day to complete your Lean and Green or you could add the full amount of chicken, which is 6 ounces of cooked chicken breasts if you desire.

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