A couple of weeks ago my entire family got hit with a cold.
Myself, my hubby, and both kids. All sick at the same time.
Yep. It was about as much fun as it sounds and although we were in need of a pot of home made chicken noodle soup, there were a couple of days when we had to settle for the next best thing.
A pot of semi-home made chicken noodle soup.
Look. I’m not saying it’s as good as the real thing. But it’s better than nothing and somehow, just adding a few of my own personal touches gave it enough flavor and love that we would all feel a little bit better after eating.
I highly encourage you to choose a HIGH QUALITY can of soup as your base. My definition of this would mean any of the following:
- Locally made
I chose Health Valley Organic.
Once you’ve got your soup, you can then add whatever flavors you like in your soup and/or that you have on hand. I pretty much just freshened up all the classic ingredients that go into chicken soup.
You can do this with any type of soup you have. It’s a simple way to make a pretty uneventful meal, at the very least, interesting.
You can check out this video for few more ideas on how to ‘kick-up a can of soup’. The possibilities are endless.
Kicked Up Chicken Noodle Soup
Yield: 2 servings
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
- 1 tsp. olive oil
- 1-15oz can of organic, low-sodium chicken noodle soup (I used Health Valley)
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 tbsp chopped onions
- 1 clove garlic, chopped
- 2 handfuls fresh spinach
Heat oil in a small pot over a medium heat. Add in carrots, celery, onions, and garlic. Saute for 3 minutes or until veggies are fragrant and beginning to 'sweat'.
Add soup, bring to a boil, and then reduce to a simmer. Toss spinach into the soup. Once your spinach has wilted adjust the seasonings and enjoy!
Makes 2 servings.
Nutrients per 1/2 of recipe: Calories: 110; Total Fat: 1.9g; Saturated Fat: 0.5g; Cholesterol: 15mg; Carbohydrate: 16.4g; Dietary Fiber: 2.5g; Sugars: 4g; Protein: 7.2g