Chicken Noodle Soup And Diabetes
Equipment
- Large pot
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 3 medium carrots sliced
- 2 celery stalks sliced
- 1 pound boneless skinless chicken breasts, cubed
- 6 cups low-sodium chicken broth
- 1 cup whole wheat noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 cups baby spinach optional
Instructions
Sauté The Aromatics
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Add Vegetables And Chicken
- Toss in the sliced carrots and celery. Stir well and let them cook for about 5 minutes. Next, add the cubed chicken breast and cook until lightly browned on all sides.
Pour In The Broth And Season
- Add the low-sodium chicken broth, thyme, oregano, and bay leaf to the pot. Stir well to combine. Bring the mixture to a boil.
Add Noodles And Simmer
- Once boiling, reduce the heat to a simmer. Add the whole wheat noodles and cook for about 12-15 minutes until the noodles are tender. Stir occasionally.
Final Touches
- Season with salt and pepper to taste. If you're adding spinach, stir it in during the last few minutes of cooking, allowing it to wilt. Discard the bay leaf before serving.
Notes
I always remind myself that portion control is essential, especially when managing diabetes. Eating balanced meals with moderate servings of carbs, proteins, and healthy fats can make a big difference in maintaining blood sugar levels.
This soup fits right into that balance, and you can enjoy it without worry, knowing it's packed with nutritious ingredients.