Easy Chicken Noodle Soup

Easy Chicken Noodle Soup

If you’re like us, you’ve been sick with the stomach bug these days too. For me, it came on last week, slowly building until I had to leave work early Friday. The fiancé also got it this weekend (thankfully after Christmas!) and is slowly recovering. To tell you the truth, a week later I still am not feeling the best (booooo).

Being sick with the stomach flu is the worst. Growing up I had all sorts of stomach issues, and would get the stomach flu for a week at a time, at an all too often reoccurrence. My mom (per my doctor) would make me follow the bland diet that consisted of bananas, white rice, white bread, saltine crackers and applesauce. Oh, and lots of chicken noodle soup. When I got bored of bland food I was allowed the occasional popsicle (especially if I had a fever!), and always had a Sprite on hand.

Although I know better about my food choices these days (i.e. no artificial food coloring, additives, or preservatives, and much less sugar/processed/refined foods!), there are still a few go-tos I have when it comes to being sick. Call it comfort food. Call it all-in-my-head. Call it whatever you want folks.

I call it feeling better.

And it starts with this Easy Chicken Noodle Soup.

As most of us know, chicken noodle soup is great for colds and other respiratory illnesses. Research shows that there is something healing about chicken soup broth (you can read more here and here), and although part of its healing properties could be in the placebo effect and none of the research says anything about the stomach flu, I don’t really care.

I still love it, and especially when I’m not feeling well.

I’ve blogged about a version of this soup before (check it out here), but this version is much quicker than the original by using store-bought broth and rotisserie chicken. Which is great news when you want your chicken noodle soup, and you want it now. :)

Easy Chicken Noodle Soup

Ingredients:

1.5-2 cups rotisserie chicken meat

5 cloves garlic, peeled and minced

1 onion, diced

3 carrots, peeled and sliced

3 celery ribs, sliced

8 cups chicken broth (2 quarts)

8-12 ounces dried egg noodles

2 TBSP olive oil

Italian seasoning, to taste (a mixture of oregano, thyme, parsley, and rosemary works well too!)

salt and pepper, to taste

2 bay leaves

Directions: 

Heat oil in large pot over medium heat. Sauté garlic  and onion until fragrant, about 30 seconds.

Add in carrots, celery, Italian seasoning and bay leaves. Sauté about 5 minutes or until veggies are soft.

Pour in chicken broth. Bring to a simmer.

Once soup is at a simmer, fold in the noodles, cooking for about 5 minutes or until tender.

Add in shredded rotisserie chicken (I used both white and dark meat) and simmer until heated through.

Season with salt and pepper (and remove bay leaves).

Enjoy!

NOTE: I’ve added a variable amount of noodles and chicken depending on how hearty you want your soup to be (I like mine more noodles and chicken, and less broth.).

Easy Chicken Noodle Soup

 The best get-better remedy there is. 

Any get-better home remedies you recommend?

Here’s to feeling better soon!

Until next time,

Happy clean eating!

Kate

Easy Pad Thai

pad_thai

Howdy ya’ll. And happy Hump Day! If you haven’t seen the Geico Hump Day Camel commercial, check it out: http://www.youtube.com/watch?v=kWBhP0EQ1lA

Ahhh, so cute! Brings me back to last winter, when I was in Lanzorate visiting my dad. And making friends with camels: http://eatcleanwithkate.com/eating-adventures-abroad-lanzarote-spain/

Alright, moving off the camel subject…

We survived the coldest time of the year! (Or at least I hope that’s the coldest it will get!) Here in MN, we had not one, but two school days off due to the cold. That’s like, unheard of. I would say I’m not complaining, but we’ll be making one of those days up. You see, you can’t have two snow days and get away with it! :)

The weather finally warmed up a bit last weekend. We met out with some friends for dinner Friday night, and caught a band with some other friends Saturday night. And Sunday? Sunday I taught my first Healing through Food workshop at Yoga Sol, the donation-based yoga studio I teach at in NE Mpls. It was nerve wracking (yet super exciting!). If you live in the Minneapolis area, check it out! www.yoga-sol.com

And after consuming red meat 3 nights in a row last week/weekend (beef short ribs, tacos, and skirt steak – oh my!), I’ve been on a vegetarian kick so far this week. Eggplant Lasagna Monday night, and Pad Thai last night.

Mmm…Pad Thai, one of my favorite dishes. Here’s why Pad Thai ranks up there for me:

1) I love rice noodles. Loooove rice noodles.

2) You get to add your own toppings. Kind of like “create your own pizza”, but “create your own pad thai”.

3) It’s an easy vegetarian (not to mention gluten-free!) dish.

4) Did I mention I love rice noodles?

I have made Pad Thai many a times in the past. And although I love the dish itself, the “Pad Thai” sauce is one of my least favorite things to make. This time however, I kept it simple (i.e. no Tamarind nightmares – not that I’m totally against the stuff). And it worked.

Here’s my easy, no fuss, Pad Thai recipe.

Pad Thai

Ingredients:

8 oz. rice noodles, cooked according to directions (al dente) and drained

2 eggs, beaten

2 cloves garlic, minced

2 TBSP peanut oil

1 lime (for juice) + 1 lime (for garnish)

1/3 cup fish sauce

3 TBSP sugar (palm sugar recommended)

splash rice wine vinegar

Sriracha hot sauce, to taste

4 green onions, sliced thinly

1/4 cup cilantro leaves

1/2 cup peanuts, crushed or chopped

Directions:

1) While noodles are cooking/soaking (depending on directions), combine fish sauce, sugar, hot sauce, rice vinegar, and lime juice in bowl. Whisk until sugar dissolves.

2) In large sauté pan or wok over medium-high heat, sauté garlic in oil until fragrant, about 30 seconds.

3) Pour in eggs. Using rubber spatula, stir until scrambled.

4) Add in noodles. Pour sauce over slowly, tossing to coat noodles.

5) Add half of green onions, cilantro, and peanuts. Toss to combine.

6) Serve with remaining cilantro, green onions, peanuts, and lime wedges.

7) Enjoy!

NOTE: You can adjust the combination of fish sauce and sugar to your taste preference (salty vs. sweet). I always suggest you taste as you go and add/subtract as necessary!

pad_thai Sooo delicious.

Easy Pad Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
An easy, no-fuss Pad Thai. Gluten-free and delicious!
Ingredients
  • 8 oz. rice noodles, cooked according to directions (al dente) and drained
  • 2 eggs, beaten
  • 2 cloves garlic, minced
  • 2 TBSP peanut oil
  • 1 lime (for juice) + 1 lime (for garnish)
  • ⅓ cup fish sauce
  • 3 TBSP sugar (palm sugar recommended)
  • splash rice wine vinegar
  • Sriracha hot sauce, to taste
  • 4 green onions, sliced thinly
  • ¼ cup cilantro leaves
  • ½ cup peanuts, crushed or chopped
Instructions
  1. While noodles are cooking/soaking (depending on directions), combine fish sauce, sugar, hot sauce, rice vinegar, and lime juice in bowl. Whisk until sugar dissolves.
  2. In large sauté pan or wok over medium-high heat, sauté garlic in oil until fragrant, about 30 seconds.
  3. Pour in eggs. Using rubber spatula, stir until scrambled.
  4. Add in noodles. Pour sauce over slowly, tossing to coat noodles.
  5. Add half of green onions, cilantro, and peanuts. Toss to combine.
  6. Serve with cilantro, green onions, peanuts, and lime wedges.

Real Recipe: Gluten Free Peanut Noodles

gluten-free-peanut-noodles

Well hello there. Another Friday upon us! :)

Last weekend we had a fantastic time with the Aussies in town. Dinner out, bar bingo, The Annual Ugly Sweater Party (TAUSP) (and yes, it deserves to be titled with a ‘the’ in front of it!), and Sunday brunch. Not to mention a lot of long overdue conversation and laughs!

sweaters

Celebrating in style :)

Wednesday night we had a “going away” dinner at 112 Eatery (yum!) for our friends. I believe by now they are back in good ‘ol Australia. Their time here was too short (if you ask me!), and I miss them already. Now to get to saving so we can go visit them sometime…

:)

Anyway, backing up. Monday night I made a batch of these noodles, with leftover cucumber and rotisserie chicken from the appetizers (Barbeque Chicken Dip and Onion Dip) we made for TAUSP. Both dips were good, but I’ve decided next time I’m making the barbeque chicken one with some Ranch (because everything tastes better with Ranch – all-natural of course!). I also didn’t take any pictures of it. So next time, it will have Ranch, and be photographed. And then it will be posted on here :)

As for today, I give you this: Gluten-free Peanut Noodles. I’ve made these before (here!), but altered the recipe as I used gluten-free noodles (and changed up the sauce a bit!). More of a spring/summer dish than winter as it’s served cold, but I was craving it!

Make and enjoy now, or wait until the warm days of spring/summer are upon us (not that I’m counting, yet). It’s sure to please!

Gluten Free Peanut Noodles

Ingredients:

8 oz. rice noodles or gluten-free linguine

1 cup rotisserie chicken

1/3 cup smooth peanut butter

3 TBSP Tamari (gluten-free) soy sauce

1 TBSP sesame oil

2 TBSP rice vinegar

1 TBSP agave (or honey)

2 1 inch. pieces of ginger

3 garlic gloves

1 medium cucumber, sliced thinly

1/2 TBSP Sriracha sauce (more or less to your taste!)

water (to thin sauce)

cilantro, to garnish (optional)

chopped peanuts, to garnish (optional)

green onion, sliced thinly, to garnish (optional)

Directions:

1) Cook noodles according to directions

2) Rinse noodles with cold water. Toss in sesame oil.

3) Add ginger and garlic to food processor, process until minced

4) Add in peanut butter, soy sauce, Sriracha, vinegar, and agave, and process until smooth

5) Thin with warm water to desired consistency

6) Toss noodles in sauce until evenly coated

7) Fold in chicken and cucumbers

8) Top with chopped peanuts, scallions, and cilantro if desired

9) Enjoy!

 

gluten-free-peanut-noodles

Gluten Free Peanut Noodles
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A delicious gluten-free peanut noodle dish. Light on the oil, heavy on the flavor!
Ingredients
  • 8 oz. rice noodles or gluten-free linguine
  • 1 cup rotisserie chicken
  • ⅓ cup smooth peanut butter
  • 3 TBSP Tamari (gluten-free) soy sauce
  • 1 TBSP sesame oil
  • 2 TBSP rice vinegar
  • 1 TBSP agave (or honey)
  • 2 1 inch. pieces of ginger
  • 3 garlic gloves
  • 1 medium cucumber, sliced thinly
  • ½ TBSP Sriracha sauce (more or less to your taste!)
  • water (to thin sauce)
  • cilantro, to garnish (optional)
  • chopped peanuts, to garnish (optional)
  • green onion, sliced thinly, to garnish (optional)
Instructions
  1. Cook noodles according to directions
  2. Rinse noodles with cold water. Toss in sesame oil.
  3. Add ginger and garlic to food processor, process until minced
  4. Add in peanut butter, soy sauce, Sriracha, vinegar, and agave, and process until smooth
  5. Thin with warm water to desired consistency
  6. Toss noodles in sauce until evenly coated
  7. Fold in chicken and cucumbers
  8. Top with chopped peanuts, scallions, and cilantro if desired
  9. Enjoy!

Real Recipe: Fettuccine Alfredo

pasta

Annnndddd…soccer season is officially over. Bittersweet. Bitter in that the season went by so fast, and I was sad to be done last week. Sweet in that I have a life again (or a life outside of soccer I should say!). I survived my first season as head coach, and am already looking forward to next year. However, in the mean time I’ve got time to do the things I haven’t had time for (like work out,  practice yoga, hang out with long lost friends!).

Oh and did I mention cook?! As I’ve been subsisting off of take-out since school started in September, you can bet I am ready than ever to get back in the kitchen more regularly. I was pretty good about whipping up a batch of gluten-free banana muffins or making a large meal to have leftover for the week, but not very good about cooking regularly through the week.

This past Sunday I made a crock pot of Honey Sesame Chicken with Broccoli (recipe to come!) and last night the bf and I made one of my all-time favorite comfort foods, Fettuccine Alfredo. As I’ve been cutting out gluten, we made these with some delicious gluten-free Fettuccine noodles from RP’s Pasta (http://www.rpspasta.com/) made in Madison, WI. I love using fresh noodles, and was kind of sad when I decided to go gluten-free and couldn’t enjoy some of my favorite RP noodles. But then I discovered they make some of my favorites without gluten! Fettuccine, linguine, fusilli, and even lasagna sheets. Woo hoo!

So we made some (Meatless Monday!) gluten-free Fettuccine Alfredo last night. Creamy, rich, and delicious. There are a handful of vegan dishes featured on this blog, however, some days, I just can’t do without dairy. Although I’ve found my allergies and sinus issues are MUCH improved without a lot of gluten or dairy, good-quality cheese (and cream in this case!) usually treats me pretty well. It’s the processed, who-knows-where-I’m-from dairy that does me in.

And why the full-fat dairy in this recipe? Because full-fat dairy has some enzymes that lower-fat dairy doesn’t. It has to do with the process of extracting out fat. When I switched from Skim milk to Whole milk years ago (although I don’t really drink much milk these days!), I felt so much more satisfied. One of my new favorite blogs, Girl Meets Nourishment, has a great article on why all fat isn’t created equal and why our bodies need good-quality fat. You can check it out here: http://girlmeetsnourishment.com/the-fat-truth/

OK so back to the recipe. Sure you can make this lower fat by using less butter and substituting half-and-half or milk for the cream. If that’s your thing, go for it! I’ve definitely made this version lower fat. However, you will miss all the creamy goodness. Not to mention, some important enzyme building blocks :)

Mmm, just looking at this picture makes my mouth water! fettuccine alfredo

Fettuccine Alfredo

(adapted from Emeril’s Fettuccine Alfredo: http://www.foodnetwork.com/recipes/emeril-lagasse/fettucine-alfredo-recipe2/index.html)

Ingredients:

9 oz. fresh fettuccine noodles

1 shallot, diced

1 head broccoli, cut into small florets (optional)

1 cup Parmesan cheese, finely grated

4 TBSP butter

1 TBSP flour (optional)

1 pint cream (or half-and-half or whole milk)

salt and pepper, to taste

red pepper flakes (optional)

Directions:

1) Cook noodles according to directions until al dente (Careful, if using fresh pasta it will only take a few minutes so you may want to wait awhile to start on this step if so!). When done, strain the noodles, reserving 1/4 cup of pasta water for later.

2) Meanwhile, in a separate pot steam broccoli until tender. Can also add to the boiling pasta noodles in the last few minutes to cook.

3) While water is boiling/noodles are cooking, melt butter in medium saucepan over medium heat. Add shallots and saute until tender.

4) OPTION: If using milk or half-and-half, consider adding 1 TBSP flour to melted butter to make a roux. Stir in the flour and wait a few minutes, stirring constantly until mixture thickens and starts to turn a light golden color.

5) Add heavy cream and bring to a boil.

6) Lower heat to a simmer and let sauce thicken. Salt and pepper to taste.

7) Add in cheese. Let melt and stir to distribute. Slowly add in reserved pasta water until sauce reaches desired consistency.

8) Place pasta back into pot, pour sauce over. Add in broccoli. Serve and top with extra parmesan and black pepper if so desired. Enjoy!

NOTE: On non Meatless Mondays, some good quality grilled chicken is a nice addition to this dish as well! :)

fettuccine alfredo

Fettuccine Alfredo
Recipe type: Entree
Cuisine: Italian
Serves: 2
 
A deliciously creamy Fettuccine Alfredo. Perfect comfort food on a cool day!
Ingredients
  • 9 oz. fresh fettuccine noodles
  • 1 shallot, diced
  • 1 head broccoli, cut into small florets (optional)
  • 1 cup Parmesan cheese, finely grated
  • 4 TBSP butter
  • 1 TBSP flour (optional)
  • 1 pint cream (or half-and-half or whole milk)
  • salt and pepper, to taste
  • red pepper flakes (optional)
Instructions
  1. Cook noodles according to directions until al dente (careful, if using fresh pasta it will only take a few minutes so you may want to wait awhile to start!). When done, strain the noodles, reserving ¼ cup of pasta water for later.
  2. Meanwhile, in a separate pot steam broccoli until tender. Can also add to the boiling pasta noodles in the last few minutes to cook.
  3. While water is boiling/noodles are cooking, melt butter in medium saucepan over medium heat. Add shallots and saute until tender.
  4. OPTION: If using milk or half-and-half, consider adding 1 TBSP flour to butter to make a roux. Stir in the flour and wait a few minutes, stirring constantly until mixture thickens and starts to turn a light golden color.
  5. Add heavy cream and bring to a boil.
  6. Lower heat to a simmer and let sauce thicken. Salt and pepper to taste.
  7. Add in cheese. Let melt and stir to distribute. Slowly add in reserved pasta water until sauce reaches desired consistency.
  8. Place pasta back into pot, pour sauce over. Add in broccoli. Serve and top with extra parmesan and black pepper if so desired. Enjoy!
  9. NOTE: On non Meatless Mondays, some good quality grilled chicken is a nice addition to this dish! :)