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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 79.2
  • Total Fat: 2.1 g
  • Cholesterol: 15.4 mg
  • Sodium: 1,175.4 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.8 g

View full nutritional breakdown of (No One Babies Sick Mama) Doctored Chicken Noodle Soup calories by ingredient
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(No One Babies Sick Mama) Doctored Chicken Noodle Soup

Submitted by: BOND7GIRL

Introduction

When my husband or son are sick, I make chicken noodle soup from scratch, making the stock and noodles while I make breakfast and sauté the veggies for the soup, then simmer all afternoon for it to be ready for lunch. When I'm sick, I don't do that, I doctor up a can of Campbell's! When I have leftover chicken, I'll shred it and add it in, as well. I make it pretty spicy to open up my sinuses, and so I can taste it when I'm stuffy! I do like my soup spicy! If that's not your thing, cut back on or eliminate the red pepper flakes. When my husband or son are sick, I make chicken noodle soup from scratch, making the stock and noodles while I make breakfast and sauté the veggies for the soup, then simmer all afternoon for it to be ready for lunch. When I'm sick, I don't do that, I doctor up a can of Campbell's! When I have leftover chicken, I'll shred it and add it in, as well. I make it pretty spicy to open up my sinuses, and so I can taste it when I'm stuffy! I do like my soup spicy! If that's not your thing, cut back on or eliminate the red pepper flakes.
Number of Servings: 6

Ingredients

    2 tablespoons red onion, chopped
    1 large clove garlic, minced
    1 carrot, chopped
    1 rib celery, with leaves, chopped
    1 1/2 teaspoons spicy guacamole seasoning mix
    1 can Rotel, undrained
    1 Family Sized can Campbell's Chicken Noodle Soup
    1/2 tablespoon red pepper flakes, crushed
    1/2 teaspoon freshly ground black pepper

    Optional for garnish;
    Chopped fresh cilantro
    Crushed tortilla chips
    Lime juice

Directions

In a large pot sprayed with cooking spray warmed over medium heat, sauté onion and garlic until starting to soften, about a minute or two. Add carrot, celery, and guacamole seasoning and cook until slightly softened, another two minutes. Add Rotel, crushed red pepper, black pepper, soup and 1 can full of water. Increase heat to high, boil, and reduce to simmer. If you're adding leftover chicken, do so now. Simmer for at least 10 minutes for flavors to marry. Ladel out and top with chopped cilantro, fresh lime juice, and crumbled tortilla chips, if desired and your throat doesn't hurt too badly (Not included in nutritional calculation)!!

This recipe makes about 6, 1 cup servings.

If you like this and want to see more of my recipes, check out AwesomeNoshin@blogspot.com!!

Number of Servings: 6

Recipe submitted by SparkPeople user BOND7GIRL.






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