Monday, January 4, 2016

Hey There, Friends! I've Moved!

Thank you so much for following me on this long and somewhat arduous journey. It's been amazing to find a platform to write what I please and express what I feel, however little the audience.

However, commitment has never been my strong suit.

(Perhaps that's why it's taken me so long to write Blackbird, which still is, as of late, unfinished.)

For 2016, I would like to introduce you to my new blog. Same title, different location, whole different style.

I hope you enjoy it as much as I do, and once again, thank you so much for being a reader!

Wednesday, September 16, 2015

Healthy Chicken Noodle Soup

I was feeling kind of "eh" this morning and really just wanted one of those "feel good" kind of lunches that didn't come from orange plastic wrapping or a styrofoam cup and paper lid. But, I didn't have canned soup or broth or anything in the cupboard that was even remotely soup-like.

My mom sent me this broth base a while back, but broth by itself is pretty much like drinking tea and sugar without the tea bag. Which is great, that is, if your attempt at sustenance was to catch hummingbirds.

So I came up with my own version of the Poor College Student's Chicken Noodle Soup. Or just Very Thrifty College Person's Chicken Noodle Soup. Or, 'Walmart is Life!' Person's Chicken Noodle Soup. You get the picture. 

The best part: each serving is less than 250 calories with only 451 mg of sodium, which is great because not only is this filling, but it's got less than half the amount of sodium Campbell's does. I'm by no means a food expert, but I'm guessing that's a good thing.

Healthy Chicken Noodle Soup (serves 2)

  • 2 cups Water
  • 3/4 cup dry Rotini Pasta
  • 1/2 bag Mixed Vegetables (Frozen)
  • 1 can Chicken Breast With Rib Meat In Water
  • 1 Tbs Dried Minced Onions
  • 1 Tbs Orrington Farms Broth Base and Seasoning - Chicken (Low Sodium)
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1 tsp Parsley Flakes
Prepare the pasta according to the box. While the water is boiling, put the canned chicken (drained) and frozen veggies in a skillet on medium heat, stirring occasionally. The purpose isn't to cook them since they're already cooked, it's to brown and heat them. Stir in 1 tsp of the broth base, the oregano, parsley, garlic powder, and dried minced onions. As a side note, feel free to use whatever broth base you want, the one listed above just happened to be what I have. Once the chicken is fairly dry (it should soak up the broth better) and browned, and the veggies have more color to them, turn off the heat. Add to the pasta once the rotini is al dente. Add the other 2 tsp of the broth base. Keep on a simmer until the soup has mixed well and is full of warmth and happiness.

I found that it is hearty but lacks the heaviness soup might sometimes have. It's not very salty but still packs in the flavor. 

In other words, it fills you up, cheers you up, and doesn't cause heart disease. And is very cheap and easy to make. You're welcome, fellow students.