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