One of my favorite soups ever is the Classic Chicken Noodle. I like making large batches of it and eating it during the week. This Healthy version keeps me at my recommended Calories per day and keeps me full.

• 2 tbsp of Olive Oil
• 2 cups of chopped carrots
• 5 stalks of celery, diced
• 1/2 medium yellow onion
• 3 Quarts of water
• 1 Vegetable Bullion square (or Chicken)
• 3-4 grilled chicken breasts
• Italian Spices, Sea Salt and Pepper
• 1 1/2 bags of Yolk Less (Egg) Noodles

In a large sauce pot, heat olive oil and add onions, carrots and celery (You can add garlic if you like). Let the vegetables cook for about 5 minutes and then add the water and vegetable bullion*. Let Boil for 30 minutes and test by sticking a fork in a carrot.

* I use Veggie Bullion since it is low in Calories and has no MSG. You can use organic chicken broth and some water or chicken bullion. I like this flavor as the base of my soup.

Add herbs to the fresh chicken breasts and in a separate grill pan or grill top – cook chicken until done. I like the meat to be tender yet grilled perfectly when I add it to the soup. Put this aside.

Add the egg noodles to the soup base and stir often, after about 8 minutes (3/4 way done) add the chicken to the soup and reduce the heat to low and cook everything together for about 5 more minutes.  Don’t forget to add your favorite hot sauce!

Nutritional Breakdown per serving, pot makes 12 servings:

• 220 Calories per serving
• 15 grams of protein
• 5.33 grams of fat
• 2744 IU of Vitamin A
• 35 mg of Calcium
• 252 mg of Potassium