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Chicken Noodle Soup

  • 1/3 c. chopped celery
  • 1/3 c. chopped up baby carrots
  • 1/3 c. chopped onion
  • small russet potato
  • 3 tsp Better than bouillon - chicken flavor (from Costco)
  • 1/4 c. Uncle Ben's brown rice
  • 1/4 c. Yolkess egg noodles (broken in half because they're fairly big)
herbs & spices:
  • rosemary
  • basil
  • oregano
  • parsley
  • small bay leaf
  • (I threw in a few others but I forget, sorry!!)
In a small pot I had on low-medium heat, I put some extra virgin olive oil and added the chopped onion. I seasoned with salt and pepper. After a few minutes I added the chopped celery and carrots. I added all my herbs and spices a few minutes before I added my water to let the oils start to get released. I also added the bouillon before adding the water to let it get melted (it's like a paste in a jar). I added water to a few inches from the top of my small pot, I didn't really measure anything for this, again I'm sorry.

After adding the water, I chopped up a small russet potato into small cubes and added them to the pot. I turned the heat to medium-high to let it get a start on boiling. After about 5 minutes I added in the brown rice. 10 minutes later I added the noodles because they cook really fast. I tested the veggies and the noodles with a fork to make sure they were close to tender. I then added some frozen peas and let it continue to simmer on low heat. Make sure you keep tasting your soup through out to make sure you have it just right :)

You can obviously added any kind of meat and use any soup base/stock you want but I prefer this jarred stuff because it lasts long in my fridge whereas I always ended up throwing away half a carton of stock.


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