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BrianB
Posted: Oct. 10 2006, 11:15 ET


I came up with this simple meal the other day and thought it was pretty decent.

Ingredients:

4 oz. tofu shirataki noodles
1 portion approved canned chicken
1 portion approved chicken bouillon/base
water

1. Weigh out 4 ounces of the shirataki noodles.  If using the "yam starch" variety, adjust quantity to 3 oz.

2. Put measured noodles on a cutting board, and with a large knife cut the pile several times to try to produce noodle segments about 2 inches long.

3. "Freshen" the noodles however you usually do.  If you don't have a preferred method, I transfer to a mesh strainer and rinse with hot water, then put in a small water filled container and microwave for about 4 minutes, then rinse again in the strainer.  Probably overkill, but that's my process and it gets rid of the fishy odor these noodles tend to have.

4. In a large, microwave safe bowl, add 8 to 10 ounces of water, and the rest of the ingredients (bouillon, chicken, and noodles).  Microwave on high for 4 minutes (if it starts boiling it's done).

That's it!

Yield: 1 Protein, 2 Miscellaneous:Garnish

If you want a slightly less quick alternative, increase the water a little and cook up a little celery, onion, mushroom, or other vegetables that you think would be good.  Cook the vegetables until tender, and then add them in at step #4.

Note: This recipe is going to have a lot of sodium in it from the bouillon.  Different bouillons have widely varying amounts of sodium, but they are all pretty high, so you probably don't want to make this something that you have every day.  You could reduce the sodium by using one of the approved chicken broths in the "liquids" section of the food list in place of the water and bouillon, but I haven't tried that yet.

There is also a "Chicken Soup" recipe (#16) in the recipe book that I haven't tried yet that you could add noodles to for more of a "big batch" soup.  It doesn't use bouillon so it will be lower in sodium.  I haven't tried it yet, but when I do I'll add noodles and post how it turned out.

Michelle
Posted: Dec. 28 2006, 14:06 ET


Hmmmm .... made this last night and eating it for lunch right now.  It's pretty good so I thought I'd share:

Chicken Noodle Soup

10 oz. celery chopped
6 oz. onion chopped
7 oz. chicken breast - baked & then chopped into small pieces
2 8 oz. pkg's of Tofu Shiritaki Noodles - fettucine shape
1 & 1/2 boxes of Campbell's Low Sodium Chicken Broth
1 tbsp. no salt chicken spice

Toss it all in the crock pot and let it simmer on low over night.
Pepper to taste & split into 4 containers.

This made a fairly hearty lunch & the noodles didn't grow & take over the pot like they usually do when I used to make soup (pre discovery of shiritaki noodles).

Each bowl yields:
1/2 a veggie serving
1/2 a protien serving
1 garnish

*broth could count towards liquids however I figure the more liquid the better so I don't count it.

BrianB
Posted: Dec. 28 2006, 15:42 ET


That sounds tasty Michelle.  According to what I've read, you can cook the shirataki noodles more or less as much as you want and it won't hurt them, but it was good to get a first-hand report of it.

Do you have a brand or picture for your "no salt chicken spice"?  I think I have McCormick "poultry seasoning" in the cupboard...

Michelle
Posted: Dec. 28 2006, 16:20 ET


Not on me as I am at work - will check it out when I get home.  I think you would like this one as it is a hot one!

Michelle
Posted: Feb. 23 2007, 20:54 ET


Oh my ... Brian, you've waited a long time for this info.  I am sorry but I forgot all about it until I was just reviewing this recipe.

The Spicy 'no salt' seasonings that I have been using are Mrs. Dash Salt Free Southwest Chipotle and Mrs. Dash Salt Free Extra Spicy.  Both are pretty good.  If you can't get those there, just let me know and I will pick up some to bring with me.

BrianB
Posted: Feb. 24 2007, 00:09 ET


Thanks Michelle.  I'll look for 'em when I'm at the store and let you know whether or not to add them to the melba toast.   :D

gracie68
Posted: Mar. 11 2007, 13:56 ET


Brian

How is this soup only 1 protein portion, when you have both Chicken and the tofu noodles??  I am confussed!  Cuz I would love to make this soup and eat it all - cuz sometimes I am hungry!

Thanks

Gracie

Bailey
Posted: Mar. 11 2007, 14:12 ET


The tofu noodles count as misc., not as protein.

BrianB
Posted: Mar. 11 2007, 15:55 ET


Quote (gracie68 @ Mar. 11 2007,13:56)
Brian

How is this soup only 1 protein portion, when you have both Chicken and the tofu noodles??  I am confussed!  Cuz I would love to make this soup and eat it all - cuz sometimes I am hungry!

Thanks

Gracie

Bailey is right.  The Shirataki noodles count as a garnish.

gracie68
Posted: Mar. 11 2007, 22:41 ET


Thanks to you both...... :D
Gracie

Silly_Sara
Posted: Nov. 12 2008, 13:45 ET


Thanks for these variations on a chicken soup recipe!  I just used the broth we are allowed, cut up chicken and the Tofu Shiritaki Fettucine noodles and added cut up green onion and WOW, I think this is the best comfort food I have made since on the diet!  It was my first time trying the shiritaki noodles and I love them!

Sara

Janni
Posted: Oct. 1 2009, 15:58 ET


I made something similar to this today and it was super tasty. I only used about 1/2 a chicken serving (will use the other half for a snack), added some chopped up celery, and used Vegeta for my soup base. It was so good and reminded me of Mr. Noodles. Yum! Vegeta tastes a lot like a different kind of soup base, but I can't quite place if it's Mr. Noodles or Lipton.