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Garlic Chicken Noodle Soup

Maria Steinhauer

Garlic Chicken Noodle Soup

The chicken and the noodle. Both make chicken noodle soup what it’s meant to be…and so good. Such a warm soup is just what we want when we’re not feeling well or if it’s just cold outside! This garlic chicken noodle soup is colon-friendly, packed with fiber, protein, vitamins and minerals, and it’s low-fat.

I use noodles made of whole grains and egg whites, so it’s low fat and contains more fiber than other pastas. Chicken, a lean white meat, provides a lot of protein but minimal fat. It’s also an excellent source of selenium, a mineral which can cut your risk of colon cancer.

For a healthy colon, it’s a good idea to eat a variety of vegetables. This soup contains celery, carrots, onions, and garlic (which is actually considered a vegetable). Aside from the fact that they all give you some much-needed fiber in your diet, you’ll find magnesium, selenium and TONS of vitamin A, which is an antioxidant. I added a lot of garlic to this recipe because of its anti-cancer properties (and the fact that I love garlic). Several studies have shown an association between increased consumption of garlic and a reduction risk of several cancers, including colon cancer. One study of older women found that women who consumed the highest amount of garlic had a 50 percent lower risk for colon cancer.

With all these benefits, it won’t hurt to try this unique soup. It’s one you probably won’t find at the store! You might just find it so yummy that you can’t stand to see any of it wasted (and, like me, you’ll be drinking the broth left in your bowl).

 

Ingredients: 4-5 servings

  • 2 ½ cups whole grain egg noodles, cooked (about 2 cups dried noodles)
  • 2 tbsp coconut oil
  • ¾ cup celery, chopped
  • 1 ⅓ cup carrots, chopped
  • ½ cup sweet onions, chopped
  • ¼ tsp basil
  • ¼ tsp thyme
  • ½ tsp oregano
  • 2 cups chicken, cooked, shredded (about 1lb chicken breasts)
  • 1 tbsp minced garlic
  • ¼ tsp onion powder
  • ⅛ tsp sea salt
  • ⅛ tsp pepper
  • 4 cups chicken broth
  • 2 cups water
  • ¼ tsp paprika
  • 2 tsp garlic powder
  • 2 tbsp fresh parsley, chopped

Directions:

  1. Put 1 tbsp of coconut oil into a pan and saute the chopped celery, onions, carrots with the basil, thyme and oregano on medium heat. Cover for about 5 minutes, stirring occasionally, until veggies are softened. Place veggies into a bowl and set aside.
  2. Put another tbsp coconut oil into the empty pan, and place the cooked shredded chicken, minced garlic, onion powder, sea salt, and pepper. Saute on medium low heat for 5 minutes.
  3. Pour chicken broth and water into a large pot and bring to a boil.
  4. Lower heat to medium and add in the shredded chicken, sauteed veggies, paprika, garlic powder, and chopped parsley. Cook uncovered for about 10 minutes, stirring occasionally, until celery and carrots are soft.
  5. Add in the cooked noodles and heat soup for a few more minutes. Serve hot.



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