Chicken Noodle Soup
Source of Recipe
CEDawson
List of Ingredients
Rice Noodles (half a box of your favorite)
Chicken Breast (about 1-1.5 lbs)
Celery (1/4 cup diced very small)
Poultry Seasoning (2 tsp.)
Fresh Ground Black Pepper (to taste)
Optional -Carrots (1/4 cup diced very small)Recipe
This is my take on the chicken noodle soup and this method makes it easy to measure your portions. In a large pot boil your chicken in about 2-3 quarts of water (or low sodium chicken broth) with celery, poultry seasoning, and pepper (and optional carrots) until chicken is cooked through - leave the breasts WHOLE or half them once only. Once the chicken is done, add the rice noodles and cook until they are the desired texture.
Now for the beauty of the recipe: Take out all of the breasts and weigh them separately. Then dice them into a bowl. Next measure with a measuring cup the amount of noodles (carbs)from the pot that you are allowed to have for that meal. Finally - add enough of the broth for a nice bowl of soup. Serve with a salad and you have a complete plan lunch or dinner.
Contains Protein B and Carb B
If you are a C you can eat this about as much as your plan allows. If you are a B, like me, then you should eat it sparingly because of the rice noodles. They're a little more concentrated with carbs than regular rice is. It's nice for a change though if you're getting bored or if you're sick in bed (good ole chicken soup!)
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