I ran across this recipe in the Member's Recipe section and was wondering if anyone has made this? I'm curious as to where the liquid is coming from. It says to boil it but last time I checked tomato puree didn't have enough liquid and I can't see any of the other ingredients having adequate liquid either.. I was thinking of substituting the chicken boullion with low fat, low sodium chicken broth but I don't know how much to sub it with. Could anyone help me adjust this recipe so that it retains its zone-ness?
Chicken Noodle Soup Supreme
Two, four-block meals
I read and modified the homestyle beef soup to a chicken noodle we have been
basically using for years. I am really a novice at this and only started on the
diet two days ago. So far so good. I would be very interested in any comments you
may have about my choices and my counting. In Canada we pay a high price for Olive
oil and can get canola oil at a much cheaper price. Is there a significant
difference between the two oils? (Editor's note: Olive oil is much better. Canola
oil contains polyunsaturated fats and is prone to oxidation.)
8 oz. skinless or 12 oz. ground Chicken Breast (8 protein blocks)
2 1/2 cups celery, diced fine (1 carbohydrate)
1 cup carrots, diced fine (2 carbohydrate)
2 cups onion, diced fine (2 carbohydrate)
1/2 cup egg noodles (2 carbohydrate, check label)
1/2 cup tomato puree (1 carbohydrate)
2 2 /3 teaspoons olive oil (canola oil?) (8 fat)
2 tablespoons chicken bouillon or 2 chicken cubes
Pepper to taste
1/8 teaspoon garlic powder or flakes
1/8 teaspoon marjoram
1/8 teaspoon Worcestershire sauce
1/4 teaspoon chives
1 teaspoon parsley
1/8 teaspoon oregano
Cut the chicken breasts into bite size chunks or use ground chicken breast.
Combine all the ingredients in a large saucepan. Bring to a boil, then simmer for
35-40 minutes, stirring occasionally until all vegetables are tender. Divide
between two soup dishes and serve.
Note: Chicken bouillon and/or cubes contain some fat.