Soup Slimming Recipe- Homemade Chicken Egg Noodle


 

Homemade Chicken Egg Noodle Soup 

From Leah’s Kitchen

This is my go-to homemade soup that I always make whenever I feel like I’m coming down with a cold. It is not only comforting but healthy for your body while you are feeling under the weather. The added bonus is that soup is very filling so you can still keep your calorie intake in check…especially when you are not feeling well enough to workout.

Homemade Chicken Egg Noodle Ingredients:

1 organic free-range whole chicken

6 organic carrots (peeled and ends trimmed)

6 organic celery stalks (ends trimmed)

2 garlic cloves peeled (whole)

1 whole yellow onion peeled and quartered

1 bag thin egg noodles or gluten-free pasta (rice can be substituted as well)

3 eggs

1/2 cup parmesan cheese grated

Fresh parsley chopped

Salt and Pepper to taste

Homemade Chicken Egg Noodle Directions:

In a large stock pot, place whole chicken, carrots, 2 celery stalks, garlic cloves and yellow onion. Pour enough water to cover chicken and vegetables ( approximately 10 cups). Heat to a simmer on medium uncovered for about 1 1/2 hours or until chicken is tender and full cooked and carrots are soft.

Using a colander large enough to hold the chicken/vegetables, pour the chicken stock through colander into a large bowl. Pour the stock back into the pot and set aside on stovetop. Throw away the garlic cloves, celery stalks, and onion. Mash the carrots with a fork to break up into smaller pieces but do not puree the carrots. Place the carrots into the pot with the chicken stock. On a cutting board, chop the remaining 4 celery stalks and add to the pot. Take a handful of fresh parsley and finely chop and add to the pot. In a separate bowl, whisk the eggs with parmesan cheese and set aside. Using two forks, separate the white chicken breast meat from the chicken and place on cutting board. Shred with two forks and add to the stock pot.  Heat the chicken soup on medium/high to a boil and quickly whisk the egg/parmesan mixture into the boiling soup. Then quickly stir the soup to separate the eggs. Turn the soup back down to medium low and cook until the celery pieces are tender. Skim the fat and oil on top of the broth with a spoon or fat skimming tool.  Add salt and pepper to taste. In a separate pot, boil water and cook the egg noodles to package directions. Do not add the noodles or rice to the soup pot because the pasta will absorb all of the liquid. Pour yourself a bowl of soup with a serving of noodles and enjoy!

NOTE:  Keep the noodles in a separate container when storing as well.  The soup will be more condensed after the first day, so you can add 1/2-1 cup water to each bowl of soup based on serving.