February Nutrition Challenge - Healthy Chicken Noodle Soup

 The February Nutrition Challenge is to make a heart healthy soup. This challenge could not have been timed more perfectly. With the adverse weather that most of the United States have had, we have been unusually impacted in the southeast with ice, freezing rain, and snow. Having a hearty healthy soup is just want you want when you come in from the cold or snuggle with the family during the "snow day." Sodium, cholesterol, and fat are key in this exercise toward healthier living. I also utilized some shortcuts to save time and cut out some of the bad stuff. 

Chicken noodle soup is one of America's favorites. So, I wanted to make a lighter, healthier, and cost-effective version. My 5-ingredient chicken noodle soup turned out wonderfully delicious and quite healthy. I think I will be incorporating this one into my normal rotation. Who needs canned and bottled soups when you can make it at home for less and healthier!

 The ingredients are easy - one of our newest time savers is Birds Eye Recipe Ready frozen vegetable mixes. For this soup, I used the "mirepoix" mix. It includes the holy veggie trinity: onions, carrots, and celery. This is the based for lots of recipes and perfect for chicken noodle soup. We give these shortcuts the thumb up because they saves time and money. All the chopping is done for you, so no excuse about not having time to chop all of the vegetables. They are frozen at their freshest point, so no worries about having to find good produce. The mix is already done, so you do not have to buy a variety of vegetables that you may not use often. And they are frozen, so no worries about them going bad quickly. And finally, they are affordable. I paid $1.29 for this bag and only used a quarter of it for four servings. Birds Eye has lots of these mixes for all sorts of recipes. If you are making a stew or chili for your February challenge, they have you covered! 

In this recipe, I also use organic chicken broth, organic chicken, and whole wheat noodles. Harris Teeter was having a great sale on Swanson Chicken Broth and I had a coupon. So, you know I was especially excited. So, I only spent $1.50 for a 32-ounce carton. I chose low fat, low sodium, free range, hormone free, certified organic. For more health savings, try vegetable broth to further reduce the fat and cholesterol. I wanted the protein and a more authentic chicken soup. So, I got the chicken broth. Because I was adding chicken to the soup, I diluted the broth with water to reduce the amount of sodium.

 I chose Ronzoni's whole grain extra wide egg noodles. They are light and made only with egg whites. No yolks...less cholesterol and fat. They are not gluten free, so you may choose something else if that is a problem for you. I had some chicken left over from a shredded chicken salad I'd made earlier in the week. I used the leftovers to save money and time. The chicken was originally roasted in the oven with a spritz (yes, I have a spritzer) of olive oil and fresh ground black pepper. I added the broth, water, and chicken first. I let it come up to a boil so it could develop rich flavors, then I add the vegetables and noodles. Once the soup boiled and the noodles were tender, I added the black pepper to taste. 

Voila! 10-minute fresh and flavorful chicken noodle soup. I love this soup. I hope you will too!