Anyone else a fan of Hungry Girl, Lisa Lillien? She is a fun loving lady that likes to make eat guilt-free super delicious and, of course, every more delicious. Today we are tapping into our ‘Hungry Girl’ persona and giving you a healthier version one of America’s favorite comfort foods, Chicken Noodle Soup. Now you may think to yourself that chicken noodle soup isn’t that high in calories and you are right. The problem with classic chicken noodle soups that you find in a can in the grocery store are full of empty calories and tons of sodium, 890mg of sodium to be exact. Today we are headed into the kitchen to create a more nutritious and lower in sodium Chicken Noodle Soup.
High Protein, Low Sodium Chicken Noodle Soup
2 TBS extra-virgin olive oil, divided
1/2 lb boneless skinless chicken breasts
1/2 lb boneless skinless chicken thighs
Freshly ground black pepper
1 TBS dried oregano
1 large onion, chopped
3 large carrots, peeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
5 cups low sodium chicken broth or make your own
3 cups water
Small bunch thyme
1 bay leaf
1, 8 oz package gluten-free noodles or rice noodles
2 cups riced cauliflower or 2 1/2 cups roughly chopped cauliflower
1 bunch Tuscan kale, stemmed and shredded
Juice of 1 lemon
- In a large pot, heat 1 tablespoon oil.
- While the oil is heating up, season the chicken all over with oregano, salt, and pepper and add to pot.
- Cook until golden and cooked through. Remember to flip half way through cooking it.
- Remove from pot and let rest 10 minutes before chopping into small chunks.
- Start heating up a skillet on high and add about 2 tbsp of chicken broth to the hot skillet (it should bubble immediately!)
- When the oil is hot, add onion, carrot, and celery. Season with salt and pepper and cook until everything begins to soften
- Stir in garlic and cook until fragrant.
- Next, pour in the broth, water, bay leaf, and thyme. Bring to a steady simmer and let simmer 15 minutes. Season with salt and pepper.
- Increase heat and bring mixture to boil, then add noodles. Cook until noodles are tender. Discard thyme stems and bay leaves.
- Stir in kale, lemon juice, cauliflower rice, and chopped chicken.
- Once everything is warmed up, you are ready to serve.