Fall has arrived and with it, cooler temperatures (fingers crossed). Nothing tastes as good on a cold day as a warm bowl of chicken soup. For many, chicken soup brings back memories of childhood and carefree youth. A cancer diagnosis can be hard, and we do all we can to bring out the positive aspects of life, whether it be introducing revolutionary new treatments, profiles on dedicated doctors and physicians, or something as simple as introducing a new recipe into the weekly rotation. Patients diagnosed with cancer often appreciate looking back on these memories so much more, as they remind them of a time when cancer and chemo treatments didn’t exist.
When we were young, we couldn’t wait to grow up, and as adults, we realize how precious these moments are, and urge our children and grandchildren to hold onto these simpler times as long as they can. The beauty of being young soon gives way to adult responsibilities and as you age, the more check-ups and physicals to ensure you have a healthy body to go along with your healthy mind and spirit.
Eating healthy doesn’t mean we have to sacrifice our favorite meals or flavor to achieve a healthy body. All it takes is great fare, a healthy attitude and exercise to keep our heart healthy and those cells that Cause cancer at bay. While eating healthy and working out doesn’t always guarantee a cancer-free diagnosis, it does make you feel good. Chicken soup feeds the soul, and in doing so promotes positive vibes that increase the quality of life for both those diagnosed with cancer and those looking to lead a healthy lifestyle.
Nutrition is always important no matter what age you are, and nothing tastes as good as a bowl of chicken soup. Hearty, it contains vegetables and protein that can warm even the coldest of days. Infused with flavor, our recipe for chicken soup is sure to bring every member of your family together at the table to enjoy all that fall has to offer.
Old-Fashioned Chicken Noodle Soup
Serves 4 (serving size 1 ½ cups)
Prep time: 15 min
Cook time: 1 hour
8 cups Chicken Stock or fat-free, lower-sodium chicken broth
2 (4-ounce) skinless, bone-in chicken thighs
1 (12-ounce) skinless, bone-in chicken breast half
2 cups diagonally sliced carrot
2 cups diagonally sliced celery
1 cup chopped onion
6 ounces uncooked medium egg noodles
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Celery leaves (optional)
Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.
Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.
Per serving: 423 calories, 7.7 g fat