I love chicken noodle soup in the winter!  There’s something about it that is so comforting.  Some time ago I stumbled across this recipe created by Paula Deen, realized it had 5 stars and I couldn’t resist making it.  Quite honestly, if any of you know Paula Deen then you are probably wondering how in the world this recipe can even be counted as healthy!  She’s the butter and cream queen.  However, I made a few modifications to the recipe and it balances out perfectly.

This is a chicken noodle soup on flavor steroids!  The seasonings in it are fantastic.  Plus you get to add in some Parmesan cheese that basically melts and sticks to the chicken and noodles while in the pot.  Oh, it is sooooooo good!  The Parmesan cheese is optional and if you’re looking to cut more calories, then cutting out the cheese is the place to start.  But, if you can afford a smidge extra calories, it is SO worth it.

This recipe makes a lot!  I love to make it and then share it with others.  If there aren’t others to share it with, then I cut the recipe in half and Beau and I still have leftovers for a few days (which makes me SUPER happy).  So, adjust it as you need/want to and then just sit in amazement at how delicious it is.  I do that every time I eat it.  Oh, and as a bonus, I actually tallied up the cost for this recipe (because of a class I was teaching) and found that I could make the entire recipe for only $6.59.  That’s only 44 cents per serving.  Just picture me sitting there eating my soup with a big smile because it tastes SO yummy and it cost less than half a buck.  Now that’s satisfaction!

The Fit Lady’s Chicken Noodle Soup
Adapted from Paula Deen

3 quarts chicken stock
1-2 teaspoons Italian seasoning
1 teaspoon lemon pepper seasoning
2 bay leaves
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked whole wheat wide noodles
2 cups chicken, cooked and shredded
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley (or 1 T. dried)
1/3 cup cooking sherry
1 teaspoon dried rosemary (or 2 tsp. fresh)
1 cup grated Parmesan, optional
salt & pepper to taste

Place stock, Italian seasoning, lemon pepper seasoning, and bay leaves in a large soup pot; bring to a boil.  Add carrots and cook for approximately 3 minutes.  Add celery and continue to cook for 5 to 10 minutes.  Add egg noodles and cook according to directions on package.  When noodles are done, add chicken, mushrooms, parsley, sherry, and rosemary.  Add Parmesan if using.  Cook another 2 minutes.  Adjust seasoning, if needed, by adding salt and pepper. (Remove bay leaves before serving.)

Serves 15.

Nutritional Information (Per Serving – 1 Overflowing Cup or 1.5 Cups)
Calories:  163
Protein:  14g
Carbs:  16.3g
Fat:  5.4 g (2.2g = Sat.)
Fiber:  0.8 g
Sugars:  3.8 g