Healthy Comfort Food is Not a Contradiction

It’s January, and the dreary grey sky makes me want to stay inside. Few foods are as evocative of the warmth and comfort I crave, as chicken soup.



January is also a time of renewal and fresh starts. Almost everyone wants to lose weight, or get in shape. Fortunately, I cup of homemade chicken soup is only about 100 calories.

Losing Weight?

Delicious soup hinges on a flavorful broth. If I’ve made stock in advance, dinner can be ready in 30 minutes. Nevertheless, it’s easy to make flavorful soup with almost no effort in two hours.

Chicken Broth

If I roast a chicken for dinner, the next day I use the carcass to make broth and put the leftovers in the soup. Otherwise I pick up a roast chicken at the store and carve off the meat. I then put the bones and skin in the pot with broth, vegetables and herbs, and let them simmer.


If I have multiple chicken carcasses I make the broth with just water. If not, I use broth, or a combination of broth and water to amp up the flavor.


Chicken Soup

Serves 6 – 8

1 roasted chicken, meat carved off the bone and shredded

4 cups low sodium chicken broth

4 cups water

3 stalks celery

3 carrots

1 onion, chopped

1 bunch parsley

6 oz. of dried egg noodles



Put the chicken bones and skin in a large pot with the broth and water. Add 1 carrot, 2 celery stalks, the onion and parsley. Bring to a boil then reduce the heat to a simmer. Simmer for two hours, skimming off the foam from the top occasionally.

Chop the remaining celery and carrots.

Strain the broth through a sieve, pressing on the solids to extract more flavor. Bring the broth to a boil and add the carrots, celery and noodles. In 8 minutes check that the vegetables are tender and the noodles have softened. Reduce the heat to a simmer and add the chicken meat. Warm the chicken in the soup for a few minutes. Add salt and pepper to taste. Serve.

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