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by: Emily St. John Mandel

Saturday, February 12, 2011

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

So I was thinking of other ways to make my dinner cooking faster this week (working 10 hour shifts makes this pregnant momma super tired and not ready to tackle dinner after work). I do know that making food ahead has helped me have time relax and get my dinner in my belly on time for

I'm in love with cream based soups, however I'm also diabetic and pregnant and my husband is lactose I'm looking for ways to have comfort food that fits into my restricted diet and won't hurt his stomach. I found this recipe here and adapted it to what I can eat (the low carb pasta and lactose free milk for my hubby.


    Butter, salted, 2 tbsp
    Onions, raw, 1 cup, chopped finely
    Carrots, raw, 2 medium
    Garlic, 2 cloves
    Chicken Broth, 32 fl oz
    Water, tap, 1 cup (8 fl oz)
    Poultry seasoning, 1 tsp
    Roasted Chicken, light meat, 2.5 cup, chopped or diced
    Flour, white, 0.125 cup (2 Tbsp)
    Milk, nonfat, 0.5 cup (I used Lactose Free Milk)
    Dreamfields low carb penne rigate, 3.25 cup (the box)


In the soup pot, add butter, onions and carrots, pinch of salt, on medium high heat. Cook until carrots are tender. Add in garlic, broth, water, poultry seasoning, chicken, heat until boiling then add noodles. Cook noodles the amount of time specified on package. Ladle out 1/2 cup broth into small bowl and blend in flour until smooth, no lumps. Add back into soup pot and cook for 3-5 minutes. Remove from heat and slowly stir in milk.
Optional: Serve with warm French bread. (This is very good the next day, too.)

Number of Servings this makes: 6 (roughly two to two 1/2 ladles full)

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 304.5
  • Total Fat: 7.4 g
  • Cholesterol: 57.7 mg
  • Sodium: 724.1 mg
  • Total Carbs: 38.7 g (my restriction is for 45 g of carbs for lunch or dinner)
  • Dietary Fiber: 4.1 g
  • Protein: 23.1 g

What I loved about this recipe. It is a creamy soup. It's warm and comforting and the pasta I use is processed in a way that make it react more like fiber than carbs (which is why it's low carb pasta) .

What I would do different next time? Probably cook the pasta separate. The pasta soaks up the liquid broth and water. I knew this but decided to go with the recipe at the time to see how it would turn out.

What the food critics in my house thought (husband and brother): They both loved it. My husband had 2 bowls (because he had missed lunch and was still wanting to eat both lunch and dinner).

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