Ingredients for chicken noodle soupHappy President’s Day!

Nothing is more comforting when you have a cold or flu than a big bowl of soup; and maybe a comfy couch, a humidifier and a good movie.

Today’s recipe comes from the Center for Nutrition and Policy Promotion. They have a cookbook called Recipes and Tips for Healthy, Thrifty Meals.  The 40 recipes are quick, easy, tasty and economical.

Recipe: Chicken Noodle Soup (page 45)

Tweaks to the recipe:

  • I used canola oil instead of vegetable oil since that’s what I had on hand.
  • I used leftover rotisserie chicken from the grocery store.

Cooking experience:

It took me about 25 minutes just to chop the vegetables and 40 minutes cooking time. I was impressed
because that’s exactly what the recipe stated.

I liked the choice of healthy yolk-free egg noodles.

rating: 4 out of 5Rating: 4 out of 5

Me: “I’m surprised this only had ¼ cup of chicken. I personally would’ve wanted more and maybe not have added the milk. This definitely tasted great as leftovers the next day.”

Husband: “This was wonderful homemade soup. I sprinkled a little salt to taste. The potatoes and noodles added great texture. I liked the creaminess from the whole milk.”

Son: (no comment – just picked out and ate the egg noodles with his fingers)

So readers, what’s your comfort food when you’re sick?

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