CHICKEN NOODLE SOUP
This takes a recipe that already has a reputation for promoting good health (think “Grandma’s penicillin” and “nature’s antibiotic”) and makes it even healthier. It will cure what ails you, but you don’t have to be sick to enjoy it. Serves 4
1 ounce medium whole-wheat egg noodles
2 cups low-fat, low-sodium chicken broth
½ small yellow onion, sliced thin
1 small carrot, sliced thin on the diagonal
1 celery stalk, sliced thin on the diagonal
¾ cup shredded skinless breast meat from a rotisserie or roast chicken
Salt and freshly ground black pepper
¼ cup grated Parmigiano-Reggiano cheese
¼ cup chopped fresh flat-leaf parsley
1. Bring a large pot of salted water to a boil. Cook the noodles according to the package directions, 8 to 10 minutes. Drain, and set aside.
2. While the noodles are cooking, combine the chicken broth, onion, carrots, and celery in a large saucepan, and bring to a boil over high heat. Cover, reduce the heat to medium-low, and simmer until the vegetables are tender, about 12 minutes.
3. Add the cooked noodles and the chicken to the soup. Season with salt and pepper to taste. Ladle the soup into bowls, sprinkle with the cheese and parsley, and serve.
