Lightened Homemade Chicken Noodle Soup

Thomas and I have both had terrible colds for the past week. The one thing Thomas always wants when he is sick is chicken noodle soup. Not only is the canned soup expensive, but it is really high in fat and sodium. Instead of buying him the heart attack in a can, I made a big pot of homemade chicken noodle soup that was healthy and irresistible!

You'll need:

1 carton of low-sodium chicken broth
1 bag of carrots
celery
3 russet potatoes
Egg noodles (they make whole wheat varieties now)
Black pepper
Boneless, skinless chicken breasts

Cut the chicken into bite size pieces and cook them in the bottom of a large stock pan with black pepper. Meanwhile, wash and dry your celery, carrots, and potatoes. Cut them all into bite size pieces. It is up to you whether you want to peel the potatoes. For this soup I typically peel mine, but the skin is very nutritious so its your call. After the chicken is done, poor the chicken broth into the same stock pan. Use a wooden spoon to deglaze the bottom of the stock pan. This will really flavor the soup without having to add salt. Add the noodles, carrots, celery, and potatoes, then add about 1 cup of water to the pot. Bring to a boil, then lower the heat, lid the pot, and simmer until the veggies and noodles are tender. If you prefer a creamy chicken noodle soup, add a cup of non-fat plain Greek yogurt about 15 minutes before serving.