Chicken and Lentil Noodle Soup
Wintertime is a Great Time for a Hot Bowl of Chicken Soup
I shivered as I pulled the car into the driveway. The temperatures were colder than they had been so far this season. The wind chill didn't help matters any. The wind was blowing the snow across the driveway, and it seemed to blow the cold through me and all I could think of was making the cold go away.
The first thing that came to mind was to make a bowl of chicken lentil noodle soup. I can't think of anything that says warm like a good cup of homemade chicken, lentil, and noodle soup.
Homemade Chicken Soup Is Where It's At
I remember the chicken noodle soup that I ate when I was a child. It came from a can. You know the kind I am talking about. That soup that you add water to. It wasn't until I was an adult that I learned how special homemade soup could be.
There's nothing like the smell of chicken, chicken stock, onions, carrots, celery, lentils, and noodles all creating that rich smell that every Jewish mother knows brings health to her home.
The Health Benefits of Chicken Soup
Chicken noodle soup is not only a good way to warm up from the cold, but grandma was right. Research has also shown that chicken noodle soup has anti-inflammatory properties that conquer a cold's symptoms. Chicken soup has been used since ancient times for its medicinal effects.
Which is better, homemade soup or canned chicken noodle soup? If I feel too sick to make soup, a bowl of canned soup might do the trick, but there is nothing like a homemade soup like this to provide not only the positive physical properties but also provides the psychological notion that homemade had an extra dose of love,
The addition of lentils in this soup gives a slightly peppery flavor and added protein and fiber as well. This healthy soup is good whether you are sick, cold, or simply hungry for some good home cooking.
Ingredients
- One pound Chicken Breasts
- One tablespoon garlic, minced
- 1/2 stick butter
- 1 tablespoon Italian Seasoning
- 2 boxes chicken broth
- 1/2 cup lentils
- one cup onion, minced
- one cup celery, chopped
- 1/2 pound egg noodles
Instructions
- Preheat oven to 375 degrees F. Melt butter and add Italian seasoning and minced garlic.
- Place the chicken on oven broiler pan or cookie sheet and brush garlic, butter and seasoning mixture over chicken and bake for 20 minutes or until the chicken is no longer pink.
- In stock pot, put the onions, celery, lentils, and chicken stock. Heat until boiling. Cut up chicken into bite size pieces and add to stock pot.
- Bring back to boil, then simmer soup for 30 minutes. Add noodles and cook for another 10 minutes until noodles are done.
- Salt and pepper to taste, serve soup hot.
Cook Time
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| Nutrition Facts | |
|---|---|
| Serving size: 1 cup | |
| Calories | 80 |
| Calories from Fat | 18 |
| % Daily Value * | |
| Fat 2 g | 3% |
| Saturated fat 1 g | 5% |
| Unsaturated fat 1 g | |
| Carbohydrates 11 g | 4% |
| Sugar 2 g | |
| Fiber 5 g | 20% |
| Protein 5 g | 10% |
| Cholesterol 20 mg | 7% |
| Sodium 500 mg | 21% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2013 Cygnet Brown
