Warm Broth Instead of Ramen

I love Cup of Noodles mostly for it’s broth. The noodles are kind of plain, but it’s so convenient. Plus, the broth really makes me feel warm and cozy on a cold day. If you look at the labels though, you start to worry about what you’re actually doing to yourself. So I wondered, could I mix my own together in a convenient amount of time? without all the junk I don’t want. Turns out, it wasn’t difficult at all.

Amy’s Nearly-Instant Broth

I suggest you use low sodium options if you’re lowering your salt intake.

Ingredients:

  • 6 cups of water and 6 t. beef or chicken bullion (or 6 cups of Canned broth)
  • 1/4 t. Black Pepper
  • 1 T. Garlic – minced (I buy it by the jar) (or 1/2 T. garlic powder)
  • 1/4 t. Basil
  • Sprinkle of Cayenne (optional)
  • Sprinkle of Red Pepper Flakes (optional) I like mine spicy!
  • 1/4 t. Garlic Salt (optional)
  • 1/2 bag of frozen bell peppers and onions
  • Various frozen vegetables you have on hand – I used broccoli, spinach, and green beans (I try to keep a variety of vegetables on hand for cooking convenience)
  • Drizzle of Sesame Oil (optional – I enjoy the aroma)

Directions:

Dump in a saucepan and bring to a soft boil for about 5 min., pour, and enjoy. Save remaining.

 

 

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Quick Chicken Soup

Last night, I wasn’t sure what to fix. After searching my cupboards, I decided to use the canned chicken I’d bought to make a quick soup perfect for cold winter nights without a lot of carbs. Each bowl is only 110 calories and 6 carbs.

Chicken No-Noodle Soup

  • 1 T. Butter
  • 1/2 yellow onion, cubed
  • 1 celery stalk, sliced thin
  • 1/4 cup of carrots, cubed or grated
  • 10 fresh green beans (or frozen), bite size cuts
  • 1/2 zucchini, cubed
  • 1 T. frozen spinach
  • 1/4 c. green, red, or yellow bell pepper, cubed
  • 1 t. salt, or to taste
  • 1/4 t. black pepper
  • 1/4 t. cayenne pepper (optional)
  • 1/4 t. dried basil
  • 2 t. garlic powder
  • 1/2 t. thyme
  • 4 cups of chicken broth (or 4 c water with 4 tsp. chicken bullion)
  • 1- 10 oz. can of white chicken breast in water (add water with chicken)
  • 1 T. cornstarch (optional thickener)

Directions:

  1. Saute onions, celery, carrots, bell peppers, green beans, and zucchini in 1 T. butter until soft.
  2. Add 4 cups of chicken broth.
  3. Add can of chicken with water.
  4. Add frozen spinach, salt, pepper, cayenne, basil, garlic powder, and thyme. Adjust seasoning if needed.
  5. Bring to a boil and remove about 1 T. of chicken broth into a measuring cup. Mix cornstarch in and return to soup. Stir until thickened slightly, reduce heat, simmer for an hour.

chickennonoodlesoupnutrition