TheStorkFork

Cranky Noodle Soup is the secret weapon in the ever changing moods and cravings of pregnancy. It also continues its powers beyond pregnancy for those moments in life when we just need something warm and soothing to put us back together. When made properly, Cranky Noodle Soup should be even better the next few days after the cooking. It is made up of all of the good things in our pantry and is a giant multi-vitamin for nourishing almost any healthy lifestyle.

Cranky Noodle Soup

-32 oz of low sodium chicken stock (make your own!)

-32 oz of water

-2 tbsp Extra Virgin Olive Oil

-1 lb chicken cutlet

-2 cups celery

-2 cups carrot

-2 cups onion

-3 cloves garlic

-1 can red kidney beans

-3 cups dry pasta, rotinni and elbow work best

-3 tbsp red wine vinegar

-3 tbsp worshteshire sauce

-4 basil leaves

-1 bay leaf

-2 tbsp dry oregano. Italian herb "mixes" work as well.

*in a large sauce pot, brown chicken cutlets in olive oil in a pan, about 5 minutes per side, remove and drain chicken.

*add celery, carrot, onion, garlic and saute scraping up the brown bits from the bottom of the pot.

*Chop chicken to your desired size. We do ours in half inch squares.

*Add stock, water, and everything else except the pasta, bring to boil, then reduce to simmer.

*Cook pasta seperately. When done, add pasta to the soup.

*Let soup simmer for an hour.

Cranky Noodle Food Fact:

Adding the kidney beans along with the chicken creates a low fat, high protein dish that also is a good source of folic acid, fiber, and phytochemicals.

Stork Fork Food Tip:

Try to think ahead and make your own chicken stock. It is very easy to do and only takes about an hour to make a simple stock. By doing this you are more capable of controlling the sodium content in your foods. Also, people will always wonder why you make such good and unique soups. Making your own stock gives you control over nutrients and flavor, and gives your food a unique ingredient. More on this later...