Just what the doctor ordered...

Joseph came home from a business trip to Denver with a fever of 100 degrees. He felt so bad that he called in sick to work the next day. Joseph doesn't call in sick... ever. So when he does you know it's serious. As I was driving home I was thinking of what I could make for dinner and remembered the chicken breast meat left over from the whole chicken I roasted earlier in the week. I hadn't yet made homemade chicken noodle soup so I decided to give it a whirl.

I started searching my recipe books for the perfect recipe and came across an old issue of Cooking Light that was handed down to me. I thought that it was perfect because it killed two birds with one stone. It would soothe my hubby and would fit with my WW lifestyle. I made my own home made egg noodles to go with it and everything was so great!

I grilled Joseph for changes, critiques and comments about the dish. It passed with flying colors! He didn't have anything to change and even enjoyed my addition of red cayenne pepper for extra heat (it opens up the sinuses too!). After really prodding for more feedback the only thing he could suggest would be to make the noodles thinner.

Source: Cooking Light October 2006 Issue



Roasted Chicken Noodle Soup

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup diced carrots
• 1 cup sliced celery
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 6 cups low-salt chicken broth (I used 3)
• 4 cups diced peeled baking potato (I omitted)
• 1 teaspoon salt
• 2 cups diced leftover roasted chicken
• 1 cup evaporated skim milk (I omitted)
• 4 ounces (2 cups) uncooked wide egg noodles (I used fresh... see below for recipe)
• Fresh thyme (optional)

Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes.



Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender.



Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.

Makes 2 1/2 quarts or 10 cups (serving size: 1 cup)

Nutritional Information for Original Recipe: CALORIES 215(19% from fat); FAT 4.6g (sat 0.9g,mono 1.6g,poly 0.8g); PROTEIN 14.9g; CHOLESTEROL 37mg; CALCIUM 101mg; SODIUM 355mg; FIBER 2.6g; IRON 2.4mg; CARBOHYDRATE 28.6g

WW points for soup w/o noodles = 1 point per cup

Egg Noodles
Source: Allrecipes.com

• 2 1/2 cups AP flour
• 1 pinch salt
• 2 eggs, beaten (I used Egg Beaters)
• 1/2 cup milk
• 1 tablespoon butter

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.

Allow to air dry before cooking.

To cook fresh pasta, in a large pot with boiling salted water cook until al dente. (I just added directly to the soup about 10 minutes before the soup was ready)

3 WW points per serving (10 servings when included with soup)