There are some days where there is nothing more satisfying and comforting than a bowl of homemade chicken noodle soup. Whenever I am making soup I always like to make a big batch that I can eat for lunches or leftovers. I will also freeze a bunch of individual portions in pint sized mason jars so that I have meals ready to go in a pinch. Just make sure to leave a little room at the top, as the soup will expand as it freezes.
Chicken Noodle Soup:
½ cup chopped onion
½ cup chopped celery
5 (14.5oz cans) chicken broth
8 oz cooked chicken breast, chopped
2 cups egg noodles
1 cup sliced carrots
1 tsp dried parsley
salt and pepper to taste
Directions: In a large pot over medium heat add all ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes before serving.
This is my go to recipe for chicken noodle soup. I love it because it is quick and easy and has a decent amount of veggies. Onions are an often-overlooked vegetable with many health properties. They are full of vitamin C, flavonoids and other phytochemicals that are anticancer, anti-inflammatory and supportive of heart health. Their anti-inflammatory properties are even more important during pregnancy as inflammation is linked to many health problems during pregnancy including preeclampsia and gestational diabetes. Onions can be stored for a couple of weeks on the refrigerator shelf but the crisper drawer is too humid. To store onions longer you can put them in an open papered or net bag and put them in a dark, cool place.
Carrots are most well known for their high beta-carotene content which is responsible for their bright orange color. Beta-carotene is essential for proper lung development in fetuses and in newborns—making it important both in pregnancy and during lactation. Like onions, celery is also a known anti-inflammatory. Celery also contains phytonutrients called phthalides that have been shown to help maintain normal blood pressure levels.
The chicken in the soup provides some much-needed protein to keep this meal balanced. In just a 4oz portion of chicken, there is 26gm of protein. Protein needs increase significantly by about 25gm/d during pregnancy so it’s important to include a rich source of protein at every meal. Chicken is also a great source of niacin, vitamin B6, and selenium.