This recipe for chicken soup is from the Better Crocker Living with Cancer Cookbook.
Dr. Kris Ghosh notes:
Iron is an important mineral needed to help fight fatigue and is especially key during chemotherapy and radiation.
Cooks&Books&Recipes Featured Cook Julie, The Little Kitchen:
For a weeknight meal, we tried the chicken soup. It was a quick soup to make, and I loved how the chicken bouillon added a layer of flavor. As a result, this soup tasted like one that took a long time to make.
Chicken Soup with Homemade Noodles – Photo credit: Julie Deily
Make yourself well with a bowl of this chicken soup with homemade noodles.
Chicken Soup with Homemade Noodles
Featured Recipe From: Betty Crocker Living with Cancer Cookbook
Prep Time: 25 Minutes
Total Time: 1 Hour 30 Minutes
Ingredients:
CHICKEN
- 1 cut-up whole chicken (3 to 3 ½ lb)
- 4 ½ cups cold water
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 medium stalk celery with leaves, cut up
- 1 medium onion, cut up
- 1 medium carrot, cut up
SOUP
- 4 cups water
- 1 teaspoon chicken bouillon granules
- 1 cup frozen sweet peas
- 2 medium stalks celery, sliced (1 cup)
- 1 medium onion, sliced
- 2 medium carrots, sliced
- (1 cup) or 1 bag (8 oz) ready-to-eat baby-cut carrots
NOODLES
- 2 eggs, beaten
- ¼ cup milk or water
- 1 cup all-purpose flour
- ¼ teaspoon salt
- Dash pepper
Directions:
1. Remove excess fat from chicken. Place chicken in 4-quart Dutch oven. Add 4 ½ cups cold water and remaining chicken ingredients. Heat to boiling. Reduce heat; cover and simmer about 45 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
2. Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Skim fat from broth. Strain broth; discard vegetables. Remove skin and bones from chicken. Cut chicken into ½-inch pieces.
3. Return chicken and broth to Dutch oven. Stir in 4 cups water and the bouillon. Heat to boiling. Reduce heat; stir in peas and sliced celery, onion and carrots. Simmer uncovered 15 minutes.
4. In small bowl, mix noodle ingredients (batter will be thick). Press a few tablespoons of the batter at a time through colander (preferably one with large holes) into boiling soup. Stir soup once or twice to prevent sticking. Cook about 5 minutes or until noodles rise to surface and are tender.
To Make Ahead: Cook chicken and broth one day. Refrigerate separately. The next day, skim fat from broth, and continue with Step 2.
To freeze after preparing entire recipe, cool soup 30 minutes. Place in 2-quart airtight freezer container and label. Freeze no longer than 2 months.
When I was growing up, my mother always served chicken soup when I was sick. It is still a comforting food for me today, and I make it often for my family. I made this a make-ahead recipe by cooking the chicken and stock one day, then finishing the rest the next day. Joan K. Shares Her Recipe
High in vitamin A; good source of fiber and iron
1 Serving: Calories 420 (Calories from Fat 120); Total Fat 13g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 200mg; Sodium 850mg; Potassium 640mg; Total Carbohydrate 27g (Dietary Fiber 3g); Protein 48g % Daily Value: Vitamin A 120%; Vitamin C 6%; Calcium 8%; Iron 20%; Folic Acid 20%; Magnesium 15% Exchanges: 1 Starch, ½ Other Carbohydrate, 1 ½ Vegetable, 4 ½ Very Lean Meat, 1 ½ Lean Meat, 1 Fat Carbohydrate Choices: 2
© 2011 General Mills
Reprinted with permission from Betty Crocker Living with Cancer Cookbook, by Kris Ghosh and Linda Carson (John Wiley & Sons, Inc., 2011)
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Thanks you for sharing this great recipe!