So, I had every intention of sticking with this week’s meal plan. However, laziness and convenience got the best of me. Don’t get me wrong, I am still eating homemade, healthy meals — they’re just not the ones I had planned for the week.
You see, this time of year has me craving comfort foods. I really wanted something indulgent, but didn’t want it to be too unhealthy. I remembered I had saved a recipe for healthified creamy chicken noodle soup. I had all the ingredients on hand, so I got to work Monday afternoon. I’ve eaten this soup two days in a row for both lunch and dinner — it’s so good!
I followed this recipe, but made the following changes:
Replaced the chicken thighs with about two pounds of boneless, skinless breasts
Nearly doubled the amount of broth
Doubled the amount of bouillon cubes
Added about eight to njne ounces of noodles as opposed to 10
Doubled the amount of peas
Added a splash more (less than 1/4 cup) of milk
Added a bit more flour
These changes increased the number of servings to closer to 10 or 11 — the original recipe serves eight. I imagine the calories would be about the same, but possibly a smidge lower since there is more broth.
If you try this, let me know how you like it!