A (imagined) Perfect Day for Soup!

Even though we are suffering from freakishly warm October weather, I am so geared up for the holiday season that I had no problem imagining a cooler change. 

As usual, I was conscious of keeping the points+ as low as possible, so I made a point to use quinoa pasta and low sodium broth. You can totally use your own, homemade broth. I plan to do so just as soon as I've made some. But then you'll have to alter the nutritional information. And quite frankly, I'm stumped on how to calculate it for a broth recipe. So I used boxed. :]

I love making soup. It’s very homey and comforting to put a lot of things in a pot and then slurp them down later. I spent today making two and by far this was the easier and more delicious of the two. I foresee this being a staple for winter. With only 3 points+ per serving I can even have two servings before feeling guilty. MMMMMMMM, imagine how delectable this would be with some cornbread!!!!

Conscience Chicken Noodle Soup (optional soda on the side)
(adapted from Better Homes & Gardens)
Makes 15 servings| Serving size 1 cup| 3 points+

INGREDIENTS

• ·         1 whole Rotisserie Chicken
• ·         5 cups (approx.) Organic Low Sodium Chicken Broth
• ·         5 cups (approx.) water
• ·         3 TBSP chicken bouillon
• ·         1 bunch celery, diced
• ·         1 large carrot, shredded
• ·         1 medium onion, diced
• ·         1 box quinoa noodles

INSTRUCTIONS

1. 1.       Pull the meat off the rotisserie chicken, I like to save the bones, skin & cartilage to make my own broth one day, though I have yet to do this.
2. 2.       In a large pot or Dutch oven, combine all ingredients EXCEPT chicken and noodles.
3. 3.       Bring to a boil, and then reduce heat to low & simmer COVERED for 15 minutes.
4. 4.       Add chicken and noodles. Bring heat back to a boil, then reduce to a simmer UNCOVERED for an addition 10 minutes, or until your noodles are tender.
5. 5.       Allow to cool before packaging half up to freeze and half for the fridge. You may opt to portion out the fridge half into 7-8 1 cup servings.

This soup was soup-er easy to make once I prepped the vegetables chicken. That did take some time, but it can be done ahead of time if needed. This recipe makes a ton and its super delicious. Not overtly salty, but a strong base flavor profile.

Enjoy the hopefully-soon-to-be warm weather!

B