Post Chemo Chicken Noodle Soup Food
POST-CHEMO CHICKEN NOODLE SOUP
My mom made this for me every time that I had chemotherapy. It's good comfort food. The recipe calls for one whole chicken, cut up, but you can use two breasts and two legs, as long as they still have skin and bones. Also, I have no idea why the recipe uses beef bouillon in chicken soup, but it's yummy!
Provided by Rai5428
Categories Clear Soup
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place cut up chicken in large stock pot.
- Add carrot, celery, onion, garlic, peppercorns, bouillon cubes, salt, lemon juice, and 2 quarts cold water.
- Bring to a boil; reduce heat. Cover; simmer until chicken is tender. (About 1 hour.).
- Remove chicken to cutting board. When chicken is cool enough to handle, remove skin, bones, cut chicken into 1-2" pieces. (Turn off the soup and keep it covered while you're doing this.)
- Also, look for the 3 peppercorns and throw them away if you see them.
- Return chicken to soup pot, along with noodles. Cook for 15 minutes longer, until noodles are done.
Nutrition Facts : Calories 492.1, Fat 20, SaturatedFat 5.7, Cholesterol 133.2, Sodium 620.7, Carbohydrate 46.6, Fiber 3.2, Sugar 3.8, Protein 30.3
CHICKEN NOODLE SOUP
Yet another recipe for this traditional soup - this one gets the TICK fron the National Heart Foundation
Provided by katew
Categories Low Cholesterol
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown diced chicken in 1/2 tbsp oil.
- Set aside.
- Add remaining oil to pot and cook onion for 2 minutes.
- Add celery and carrots - cook 4 minutes.
- Add stock and bring to boil.
- Simmer 15 minutes.
- Meanwhile cover noodles with boiling water.
- Let stand 5 minutes - drain.
- Add corn,chicken and noodles to pot.
- Simmer further 5 minutes and serve.
- For a spicier version add chilli or coriander.
Nutrition Facts : Calories 476.7, Fat 10.1, SaturatedFat 1.8, Cholesterol 85, Sodium 247.2, Carbohydrate 66.9, Fiber 6.5, Sugar 5.2, Protein 36.1
SOPAS (CHICKEN NOODLE SOUP FILIPINO STYLE)
This soup is good for cold weather or when your feeling a little under the weather. It's good food for the soul.
Provided by Denise Engstrom
Categories Low Cholesterol
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- boil chicken until cook, drain then shred with a fork or hands.
- in a large pot, add canola oil and saute onions, garlic, celery, carrots, black pepper until slightly translucent.
- add chicken and cabbage, stirring until coated with oil.
- add chicken broth (add water if needed), boil covered for 5-8 mins.
- add evaporated milk and cream of mushroom.
- boil for another 5 mins.
- add fish sauce to taste ( adding 1 tbsp at a time, let boil, taste).
- serve hot.
Nutrition Facts : Calories 302, Fat 16.1, SaturatedFat 4.3, Cholesterol 54.2, Sodium 486.4, Carbohydrate 19.3, Fiber 3.2, Sugar 5.2, Protein 21.7
GRANDMA'S CHICKEN NOODLE SOUP
AHHH comfort food at its best. I've made chicken noodle soup for years and this is the best and so simple to make. Freezes well if you add the noodles later.
Provided by Gloria 15x
Categories Clear Soup
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring about 4 cups of water to a boil. Add noodles and oil and boil 8 minutes. Drain. Rinse under cool running water. Drain again.
- In a large saucepan or Dutch oven, bring broth, salt, pepper, and poultry seasoning to a boil. Stir in vegetables. Reduce heat, cover, and simmer 15 minutes.
- In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Add noodles and chicken. Heat through and serve.
Nutrition Facts : Calories 345.2, Fat 10.5, SaturatedFat 2.8, Cholesterol 83.3, Sodium 2205.8, Carbohydrate 23.8, Fiber 1.5, Sugar 3.6, Protein 35.8
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