Epilepsy Talk

Chicken Soup for the Soul…  | May 23, 2025

I’m off to take care of my niece who has ongoing tonsillitis.

To offer a little comfort and care.

And what better way than a batch of homemade chicken soup?

This recipe is relatively quick and easy to make.

Try it:

Makes 4 Servings

Prep: 10 minutes

Cook: 25 minutes

Nutrient Value Per Serving:

147 Calories              15 g Protein

4 g Fat                       13 g Carbohydrate

627 mg Sodium        38 mg Cholesterol

Ingredients:

2 cans (14 ½ oz each) fat-free reduced-sodium chicken broth

½ cup of water

8 oz chicken tenders

½ cup chopped onion

1 cup each sliced carrots, and celery

and mushrooms

1/3 cup broken egg noodles

¼ cup chopped fresh parsley

Salt and freshly ground black pepper, to taste

Cooking:

1. In a medium saucepan, bring chicken broth and water to boil over medium heat.

2. Add chicken. Stir, cover, and remove from heat.

3. Let stand 10 minutes.

4. Chicken will cook perfectly.

5. Lift chicken from broth with slotted spoon and set aside to cool.

6. Return broth mixture in saucepan to boil.

7. Add onions, carrots and celery.

8. Add mushrooms and noodles.

9. Cook 5 minutes more.

10. Shed chicken.

11. Add to saucepan.

12. Add a little more water (or chicken broth) if soup is too thick for your taste.

13. Stir in parsley.

14. Season the soup to taste with salt and pepper.

15. And add a little love.

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