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Chicken Soup
Chicken Soup

Before you jump to Chicken Soup recipe, you may want to read this short interesting healthy tips about Strength Raising Treats.

Eating healthy foods tends to make all the difference in the way we feel. Increasing our daily allowance of well balanced meals while reducing the intake of unhealthy types contributes to a more wholesome feeling. A salad allows us to feel much better than a piece of pizza (physically at any rate). Sometimes it’s tough to find healthier foods for something to eat between meals. Shopping for goodies can be a struggle because you have countless options. Here are a few healthy snacks that can be used when you need a fast pick me up.

If you are looking for a speedy snack, you can’t go completely wrong with a whole grain one. A piece of whole wheat toast, for example is a great snack in the early morning. Chips and crackers made from whole grains can be fantastic for quick treats to eat on the go. Whole grains are always better than refined grains present in white bread.

You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to chicken soup recipe. You can have chicken soup using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Chicken Soup:
  1. Prepare 1 onion
  2. Take 1 carrot
  3. You need 1 tsp finely chopped fresh ginger
  4. Prepare 1 pint chicken stock
  5. Get top (green) section of 1 leek, shredded
  6. Use 1/2 tsp dried sage or thyme
  7. Take handful small shaped pasta, or fine noodles or snapped spaghetti
  8. Prepare handful sugar snap peas, finely sliced
  9. Prepare 1 little finely sliced cabbage or similar
  10. Use salt and black pepper
  11. Take Parmesan cheese
Instructions to make Chicken Soup:
  1. In some olive oil or butter, fry the onion and carrot gently in a large pan with the finely sliced ginger, covered, until soft, don't brown.
  2. Add the stock to the pan and bubble gently for about five minutes.
  3. Add the pasta (I used spaghetti snapped into short pieces) and cook for another 10 minutes. When the pasta is just cooked add the shredded vegetables and continue to simmer.
  4. When the peas and cabbage are just tender but still have some bite, add salt and pepper to taste then serve topped with a little grated Parmesan.

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