Written by UConn Dietetics student Nikolas Bassett
New England winters are harsh, and this winter is no exception. Homemade soups are a great way to warm up, and they’re nutritious too! Filled with delicious vegetables and flavorful broth, these soups contain important vitamins and minerals like Vitamin B12 and potassium, as well as fiber. Soup is also very hydrating because the main ingredient in broth is water!
Here is an easy favorite:
Chicken Noodle Soup
Ingredients
- 1 tablespoon
- 1 small onion, diced
- 5 large carrots, diced
- 5 ribs of celery, diced
- 5 garlic cloves, minced
- 1 teaspoon fresh thyme or 1/2 teaspoon dry thyme
- 12 cups reduced sodium chicken broth
- 2 bay leaves
- 1 1/2 pounds skinless boneless chicken breasts (about 3 chicken breasts)
- 2 cups dry pasta of choice such as rotini, fusilli or egg noodles
- salt and pepper to taste
Instructions
In a large saucepan, heat olive oil over medium heat and cook onion, carrots, celery and garlic for 5-6 minutes or until onion is translucent and fragrant. Add the thyme and cook for an additional minute. Next, add the chicken broth and bay leaves. Turn the stove up to high and bring broth to a boil. Add chicken breasts, turn the stove down to medium low and simmer the chicken for 15 minutes. Next, add the pasta to the pot and simmer for an additional 10-12 minutes until pasta is tender and chicken has cooked through and is no longer pink inside. Remove chicken breasts to a bowl and shred using two forks. Add shredded chicken back to the pot. Season with salt and pepper, to taste. Sprinkle with fresh chopped parsley, if desired.
Bump up the protein!
Try using a low sodium chicken bone broth instead of regular broth to elevate your protein per serving from 2 grams per 1 cup serving to 8 grams per 1 cup serving! Switch out regular pasta for protein farfalle pasta, which contains 10 grams of protein per 2 ounce serving! Remember to keep an eye on calories if you’re increasing the protein content!
Here’s a link to another easy and satisfying winter soup!