Little bonus tip here ....
Everyone has their own recipe that they use for this soup and depending on how much time you have there are many recipes out there to choose from. My only concern when I make this is whether they have enough protein with a little bowl of soup. So, I pass this little idea onto you if you share the same worry: white cannelini beans! Add an extra punch of protein to the bowl by adding half a can of rinsed beans to a cup of the simmering broth and blending it until smooth. It creates a creamy soup with a nice rich texture all without them knowing they are eating beans. Kinda sneaky, I know but sometimes it's just easier!
If you need a basic soup recipe to try here is one that I swiped off of Cooking Light. You can add the white cannelini bean idea to the broth once the veggies are in along with the broth. Stay tuned for my article on how to determine how much protein your young athlete needs each day!
Happy Monday!
Krista
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| Yesterday's huddle ... Wildcats were on fire! |
Old Fashioned Chicken Noodle Soup
Ingredients:
- 8 cups Chicken Stock or fat-free, lower-sodium chicken broth
- 2 (4-ounce) skinless, bone-in chicken thighs
- 1 (12-ounce) skinless, bone-in chicken breast half
- 2 cups diagonally sliced carrot
- 2 cups diagonally sliced celery
- 1 cup chopped onion
- 6 ounces uncooked medium egg noodles
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Celery leaves (optional)
Preparation
- 1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.
- 2. Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.
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