Chicken Noodle Soup: Fit Foodie Style!

Who doesn't love a good bowl of chicken noodle? I mean it's the best comfort food when you're feeling less than a hundred percent. It's warm, it's salty, it's chicken-y, it's carrot-y. It souper soothes a sore throat and is best served with crackers and/or grilled cheese!

I'm a souper fan of soup. I try to make it as often as possible, even in the summer! The best part for a fit foodie? You can eat literally bowls of soup (if made the healthy way) for very little calories!

SOUPER COMFORTING CHICKEN NOODLE

9 oz. cooked chicken breast

1/2 diced onion

5 celery stalks - diced

4 cloves minced garlic (I'm a garlicholic!)

9 oz. baby carrots (about 22 medium)

3 - 14.5 oz. cans (about 6 cups) of 99% fat free chicken stock
3 cups water

3 oz. tri color rotini**

Cook the chicken breast in a Dutch oven over medium heat with salt, pepper and olive oil cooking spray. Do not overcook chicken, it will finish cooking in the soup. Remove chicken to let cool when it starts to brown a little. 

At the bottom of the pan is lots of flavor bit goodness, leave it in there and add all veggies and garlic. Cook over medium-low heat for 3 - 5 minutes until carrots become tender but do not lose their color, again they will continue to cook in the soup. 

Once chicken is cooled, shred it using two forks, or dice if you prefer. 

Add chicken stock, water, chicken and rotini to Dutch oven - or large soup pot. Simmer on medium low to low heat for 20-30 minutes.

Total time from start to finish - 1 1/2 hours. 

Total calories in entire soup pot - 745

Makes 10 - 1 cup servings - about 75 calories each. 

**Please note: You can easily sub out the Tri-Colored Rotini for any other pasta you desire. One of my favorites for Chicken Noodle are No Yolk Egg Noodles.