Drink this to feel better

Classic chicken noodle soup

To make gluten-free soup, substitute 6 ounces of rice noodles for egg noodles and reduce your cooking time to 6 minutes or when the noodles are tender.

To make vegan soup, use low-sodium vegetable broth instead of chicken broth, sub in 1 cup of cubed firm tofu instead of chicken and use 6 ounces of plain, not egg, noodles or even rice noodles.

Makes 6 servings | Prep: 10 min | Cook: 35 min

Ingredients

• 1 tsp olive oil
• ½ cup minced onion
• ½ cup diced carrots
• ½ cup sliced celery
• 2 garlic cloves, crushed
• 2 Tbsps cornstarch
• ¼ teaspoon dried oregano
• 1 bay leaf
• 3 cups reduced-sodium chicken broth
• 1 cup chopped cooked chicken breast
• 6 oz medium egg noodles, uncooked
• Black pepper to taste

Preparation

• In a large saucepan over medium heat, heat the olive oil.
• Add onion, carrots, celery and garlic. Sauté until tender, about 5 to 6 minutes. Sprinkle the cornstarch and dried oregano over the vegetables and stir to combine. Cook for 1 minute.
• Stir in chicken broth and bay leaf. Bring to a boil and reduce heat.
• Simmer, covered, for 20 minutes.
• Add chicken and noodles. Cook, covered, for another 10 minutes or until the noodles are tender.
• Discard the bay leaf. Add black pepper to taste.

Nutrition (for original recipe)

Serving size: 1 cup

Calories: 117 | total fat: 3 g | saturated fat: 1 g | sodium: 69 mg | cholesterol: 28 g | total carbs: 13 g | fiber: 1 g | sugars: 2 g | protein: 9 g | potassium: 92 mg