I realize that is has been forever since I’ve posted a recipe for you guys, which is totally unacceptable. I mean isn’t this blog called, Chelsea Eats Treats?? Doesn’t that mean I should be eating some healthy treats and sharing the recipes with you guys? Um, yes.
Based on what I was eating over the holidays, you’d have no idea that this is supposed to be a healthy eating blog, now would you? I mean really, cakes and pizza are fine and all but that’s not a realistic representative of what I eat on a daily basis. Thank God.
So I’m going to change all that and get back on track with posting some healthy recipes around this place! Sheesh! About time.
Today’s recipe is something so simple and yet so comforting. It’s one of my go-to recipes for when I’ve had a long day at work and just want to curl up with a warm bowl of love. Er, or something like that 😉
This “skinny” homestyle chicken noodle soup comes together in a flash and is chock full of wholesome ingredients that are sure to pick you up after a long day. I love how easy it is to throw together and that I don’t have to keep looking back to a recipe to remember how to make it. This is one of those meals where after you’ve made it once or twice, you can memorize the steps and it comes together in under thirty minutes. Easy peasy!
Plus this soup makes a ton of leftovers which I love slurping on during the week. Sluuuuurp. Anyway.
Here’s how it comes together.
First you need to start with the soup basics. Pretty much all good soups start with a combination of these three aromatics: onions, carrots, and celery. Don’t ask me why, but these three are crucial for almost any soup you want to attempt.
To start off the soup you just need to chop about equal amounts of all three ingredients. I tend to use a bit more carrots because I love carrots in my soup, but use however much you want.
I also usually throw a couple of garlic cloves in there for good measure 😉
Once all your veggies are ready, drizzle about 1/2 teaspoon of oil into a large soup pot. Any oil will work, but I like using olive oil because it’s good for your heart. You could also use more oil if you’d like, but I was going for skinny homestyle soup and I didn’t think it was necessary. Your call!
Once the oil is nice and hot, add the onions and cook for about 1- 2 minutes until they begin to turn translucent. Then add the garlic and stir until fragrant, about 30 seconds.
Note: I like to have all my veggies chopped before I start adding them into the pot. That way I’m not scrambling to chop and stir at the same time, which can easily (for me) result in burnt onions!
While those veggies are getting nice and soft, you can get your noodles going. Simply bring a pot of salted water to a boil and add in your noodles. Cook until the noodles are just al dente (they will get cooked a little more at the end, so don’t overcook them now!) and then drain the noodles and set them aside. I use whole wheat noodles to save some calories, but feel free to use whatever kind of noodles you like in this soup.
I typically use a combination of water and fat free, reduced sodium, chicken broth. This gives everything a nice flavor without all of the extra sodium that using only chicken broth would ad (plus it saves you a bit of money by using water; chicken broth can get expensive!)
Pour in the can of broth and two cups of water to your soup bowl, and give everything a swirl.
Start out with about 1/2 teaspoon of each, taste, and then add more if you need to.
BTW, poultry seasoning is just a blend of herbs and spices that gives everything a traditional “chicken soup” taste. Yum!
Then cover your soup and let it simmer for about 12 – 15 minutes so the veggies can get nice and tender and the flavors can really come together.
Then let that simmer for a couple more minutes just so that everything is warmed through and then it’s time to eat!
Definitely one of my go-to recipes!
- ½ teaspoon olive oil
- small-medium onion, chopped
- 2 large carrots, diced
- 1 stalk of celery, diced
- 2 cloves of garlic, diced
- 1 and ½ cups of whole wheat soup noodles
- 1 can fat free reduced sodium chicken broth
- 2 cups of water
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon fresh ground pepper (plus more to taste)
- ½ teaspoon poultry seasoning (plus more to taste)
- 1 or 2 tablespoons fresh herbs (I like thyme or rosemary)
- 1 cup of pre-cooked chicken
- Chop all veggies and have everything ready to go for your soup.
- Drizzle olive oil in a large soup pot over medium-high heat.
- When pan is hot, add onions and cook for 1 - 2 minutes. Then add garlic, carrots, and celery, in that order. Cook for about 5 minutes until veggies are tender.
- Meanwhile bring a large pot of salted water to a boil and add your noodles. Cook according to package directions until noodles are almost al dente. Drain and set aside.
- When veggies are tender, add two cups of water and the can of chicken broth to the soup pot.
- Bring to a boil and then add salt, pepper, poultry seasoning, and herbs, if using.
- Cover pot and bring the soup down to a simmer for about 12 - 15 minutes or until veggies are soft.
- Add drained noodles and cooked chicken. Stir until warmed through.
Serving Size: 1 and 1/4 cup
WeightWatchers Points Plus: 8 points (calculated using Weight Watchers Recipe Tool, which counts vegetables)
One of the best parts about this soup was that I had plenty for leftovers throughout the week. Can’t beat that!
Question of the day: What are your “go-to” recipes? Do you have any that are both easy and comforting, like this one?
In addition to comforting soups, I love chili and macaroni and cheese after a hard day 🙂 So good!