Help!!!! I need to make a low salt great tasting chicken noodle soup, quick!?!
Help!!!! I need to make a low salt great tasting chicken noodle soup, quick!?
My father in law is being discharged from the hosptial today after having a heart attack.
I am trying to make him his favorite chicken noodle soup, but have to make it low salt.
I've used no salt added chicken broth, and it tastes like water.
I tried adding lots of onions and celery (including the leaves), but it still has no flavor.
Any ideas?
It has to be good my father in law is a chef!
Please somebody HELP!!!!
Answers: try this one..
old-fashioned chicken noodle soup
On a cold winter day, this hearty soup is practically a meal in itself.
Servings: Serves 12.
ingredients
16 cups canned low-salt chicken broth
1 3 1/2-pound chicken, cut into 8 pieces
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 tablespoons (1/4 stick) butter
1 cup sliced mushrooms
1 tablespoon fresh lemon juice
8 ounces dried wide egg noodles
1/2 cup finely chopped fresh parsley
preparation
Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.
Serves 12. Source(s):
http://www.epicurious.com/recipes/food/v... Chicken Noodle Soup
Diabetic Adaptable* With Homemade Broth
This is easy to make and provides a complete, nutritious meal. Photo images show soup mix with very little broth, for the photo only.
Makes 10 cups
Nutritional Information
Sodium Per Recipe: 629.4 mg Sodium Per Cup: 62.9 mg
Per Cup:
Calories: 174.1 Protein: 14 g Carbohydrate: 22.9 g Dietary Fiber: 2.399 g Total Sugars: 1.05 g Total Fat: 2.793 g Saturated Fat: .569 g Monounsaturated Fat: 1.175 g Polyunsaturated Fat: .579 g Cholesterol: 61.8 mg Total Omega-3: .047 g Total Omega-6: .513 g Calcium: 33 mg Potassium: 410.2 mg Sodium: 62.9 mg Vitamin K: 3.016 mcg Folate: 97 mcg Folic Acid: 46.1 mcg
Ingredients
* 1 medium onion, chopped (3.3 mg)
* 3 carrots, sliced (64.1 mg)
* 3 celery stalks (ribs), with leaves, thinly sliced (104.4 mg)
* 1 teaspoon cumin (3.528 mg)
* 2 teaspoons extra virgin olive oil (trace)
* 6 cups homemade chicken broth* (58.2 mg)
* 2 cups chopped cooked chicken breast (approx. 3 skinless, boneless half-breasts cooked)** (230.1 mg)
* 1 cup fresh green beans, chopped (6.6 mg)
* 1 medium zucchini, sliced thinly, skinned (5.88 mg)
* 1 14.5-ounce can no-salt-added tomatoes (105 mg)
* 2 tablespoons fresh lemon juice (.47 mg)
* 8 ounces pasta cooked according to directions (minus any suggested salt) (47.9 mg)
Saute onion in oil until translucent. Sprinkle with cumin and saut? for an additional minute. Add chicken broth, bring to boil. Turn down to simmer and add rest of veggies. Cook for approximately 15 minutes. Add tomatoes and lemon juice and boiled noodles. continue to heat for about three to five minutes at simmer, serve hot.
*New, easy to make recipe for chicken broth
**You may use the chicken from the broth for this soup.
http://www.megaheart.com/kit_chickennood... Chicken Noodle Soup
From Scratch—Crock-pot Recipe
I love plunking a whole chicken into a crock-pot and then going away for the day to work or play. In six to eight hours the soup is ready with very little work to do once I get home.
Makes 12 to 14 cups
Nutritional Information
Sodium Per Recipe: 909.9 mg Sodium Per Cup (12 cups): 75.8 mg
Per Serving:
Nutrient Values Per cup (12 cups):
Calories: 252.7
Protein: 18.2 g
Carbohydrate: 14.2 g
Dietary Fiber: 2.43 g
Total Sugars: .333 g
Total Fat: 13.3 g
Saturated Fat: 3.776 g
Monounsaturated Fat: 5.386 g
Polyunsaturated Fat: 2.926 g
Cholesterol: 83 mg
Calcium: 28.2 mg
Iron: 2.085 mg
Potassium: 333.6 mg
Sodium: 75.8 mg
Vitamin K: 1.677 mcg
Folate: 47.8 mcg
Ingredients
2 onions chopped (6.6 mg)
2 carrots, sliced (42.7 mg)
2 stalks (ribs) of celery, sliced (69.6 mg)
? teaspoon white pepper (.03 mg)
? teaspoon dried basil (.238 mg)
? teaspoon thyme (.192 mg)
1-pound fresh mushrooms (5.6 mg)
1 3-pound whole fryer (732.2 mg)
4 cups no sodium or distilled bottled water (trace)
4 teaspoons Herbox bouillon* (20 mg)
1 ? cups of small noodles (12 mg)
Pepper to taste
Place first 8 ingredients into crock-pot in listed order. Cover crock-pot and cook on high for 6 hours, turn to low for another 1 to 2 hours. About an hour before serving remove the chicken, cool for about 15 minutes. Remove the meat from the bones and return the meat (bite sized) to Crock-Pot. Add in 4 cups of water, Herbox and noodles, set crock-pot to high and cook for another hour and a half. May freeze in plastic containers. Store in refrigerator in sealed container for up to 5 days. Serve hot with toasted Crunchy French Bread.
*Why not get a copy of The No Salt, Lowest Sodium Light Meals Book and make your own natural chicken broth. Herb-ox is nothing more than potassium chloride. I'm a chicken noodle soup fanatic. I love it. When I first found out I was pregnant (ended up losing the baby) I had to find a more healthy way of eating my favorite food so I bought low sodium boullion cubes. They tasted gross but maybe with some good seasonings and onions and carrots and celery. I always use Mrs dash seasonings. I think I used a garlic and herb seasoning and it gave it a pretty good taste. Have your husband try your soup before you serve it your father in law. I make chicken noodle soup all the time, with hardly any salt. What I do is use no salt or low salt chicken broth. But add, one can of vegetable favored broth just it give it a little extra. I use pepper, onions, celery, carrots, chopped bay leaves(very little), a dap of parsley, and vegetable oil. The last time I made it, I boiled the chicken(I use just skinless,boneless breasts) added pepper, parsley, and then drained almost all the water expect the bottom with all the chicken juices and then added the can broth and a cube of bouillon, then all the other stuff. Boil 3 chicken breast bone in if you have it. Then once the chicken is done cooking add 1/2 cup of white rice, celery, carrots, garlic crushed and let it boil. Once rice is cooked add chicken diced up back into it add a tsp of viniger a 1/2 small lemon juice and a dash of cinnamon it is great. Once all that is done put a green onion on top for taste you can add salt if you want I always add a little but for him you do not have to add any only a little cinnamon it you add too much it will be too sweet. Hope he is doing great