A dinner that my mother made me quite often when I was young was the traditional and comforting Lipton chicken noodle soup.
I ate it simply with cheese and soda crackers spread with margarine.
Tsé, a real good healthy dinner 😉
Seriously, it was so good and I realize while writing these lines that I have never eaten again in all these years...
But, I have a recipe here for you that is nutritionally more interesting than this commercial soup and is just as comforting.
*INGREDIENTS:
°1 lb boneless chicken breasts
°1 1/2 can (900 ml/can) sodium-reduce chicken broth
°2 1/2 c egg pasta, cook accord to pack methods
°3 stalks celery
°3 to 4 carrots, peeled and cut into half rounds
°2 chopped white onions
°1 clove garlic minced
°2 bay leaves
°1 C. tablespoon chopped fresh parsley (optional)
°1 C. olive oil
°1 C. reduced-sodium soy sauce
°Salt and pepper (to taste)
*INSTRUCTIONS
-In a nonstick skillet, soften the onion with the olive oil. Add the garlic and continue cooking for 1 to 2 minutes. To book. In the same skillet, add 1 tbsp. tablespoons of oil and brown the chicken cubes.
-Add all ingredients (except pasta and parsley) to slow cooker.
-Cooking on low for 6 to 8 h. About 15 minutes before the end of cooking, add your noodles and parsley and let warm for about 5 to 7 minutes.
Enjoy !
