Low Calorie & Low Sodium Chicken Noodle Soup

Chicken noodle soup is a great fall and winter staple. Especially when it's healthy for you. The low sodium in this soup promotes heart health while the low calorie count helps to keep your weight under control. The recipe is also great for freezer meals, leftovers for the week and is budget friendly. It's even more budget friendly when you use leftovers from my Healthy Herb and Olive Oil Roasting Chicken recipe. Even if you're not a cook, the soup is simple to make. One bowl is hearty and filling.

Low Calorie & Low Sodium 

Chicken Noodle Soup

by The Stay-at-Home Life

Prep Time: 30 minutes

Cook Time: 2 hours

Keywords: boil entree soup/stew low-sodium low calorie chicken noodles fall winter

6074952

Ingredients (16 generous servings)

• 3/4 Leftover Fully Cooked Roasting Chicken ( leftovers from my Healthy Herb and Olive Oil Roasting Chicken recipe are the best )
• 2 large containers low-sodium chicken broth
• 4 cups water
• 7 no-sodium bullion cubes/packets
• 2 tsp garlic powder
• 2 tsp rosemary
• 1 Tbsp salt substitute (or to taste)
• 7 scallions
• 8 carrots
• 6 small or medium potatoes
• 1/2 bag frozen peas
• 3 stalks celery
• 1 box fideo cut spaghetti noodles

Instructions

Pour broth and water into stock pot

Add bullion, salt substitute, rosemary and garlic powder

Peel and cut potatoes into cubes, add to pot and stir well

Dice scallions, carrots and celery, add to pot and stir well

Shred chicken, add to pot and stir well

Bring to boil then let simmer until veggies are almost soft (about 1 hour 45 minutes) stirring periodically

Taste to see if you need more salt substitute, add to taste

Pour in frozen peas and simmer soup until peas and other veggies are soft (about 15 minutes)

When you pour in the peas, cook fideo noodles in another pot just until firm according to directions on the box (they'll get softer when added to the soup)

Drain noodles and add to the soup, stir well

Enjoy!

Cool then freeze leftovers for freezer meals

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Low Calorie & Low Sodium Chicken Noodle Soup

Chicken noodle soup is a great fall and winter staple. Especially when it's healthy for you. The low sodium in this soup promotes heart health while the low calorie count helps to keep your weight under control. The recipe is also great for freezer meals, leftovers for the week and is budget friendly. It's even more budget friendly when you use leftovers from my Healthy Herb and Olive Oil Roasting Chicken recipe. Even if you're not a cook, the soup is simple to make. One bowl is hearty and filling.

Low Calorie & Low Sodium 

Chicken Noodle Soup

by The Stay-at-Home Life

Prep Time: 30 minutes

Cook Time: 2 hours

Keywords: boil entree soup/stew low-sodium low calorie chicken noodles fall winter

6074952

Ingredients (16 generous servings)

• 3/4 Leftover Fully Cooked Roasting Chicken ( leftovers from my Healthy Herb and Olive Oil Roasting Chicken recipe are the best )
• 2 large containers low-sodium chicken broth
• 4 cups water
• 7 no-sodium bullion cubes/packets
• 2 tsp garlic powder
• 2 tsp rosemary
• 1 Tbsp salt substitute (or to taste)
• 7 scallions
• 8 carrots
• 6 small or medium potatoes
• 1/2 bag frozen peas
• 3 stalks celery
• 1 box fideo cut spaghetti noodles

Instructions

Pour broth and water into stock pot

Add bullion, salt substitute, rosemary and garlic powder

Peel and cut potatoes into cubes, add to pot and stir well

Dice scallions, carrots and celery, add to pot and stir well

Shred chicken, add to pot and stir well

Bring to boil then let simmer until veggies are almost soft (about 1 hour 45 minutes) stirring periodically

Taste to see if you need more salt substitute, add to taste

Pour in frozen peas and simmer soup until peas and other veggies are soft (about 15 minutes)

When you pour in the peas, cook fideo noodles in another pot just until firm according to directions on the box (they'll get softer when added to the soup)

Drain noodles and add to the soup, stir well

Enjoy!

Cool then freeze leftovers for freezer meals

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Ways to Slash Your Grocery Spending

I've shared easy ways to stretch your grocery budget before (check them out if you haven't already). Now, I'm sharing even more ways that you can slash your grocery budget. None are complicated or too painful. They'll even help you eat healthier while you save.

1. Add a salad. Adding a simple salad of carrots, cucumbers and lettuce with a sprinkle of cheese and dash of dressing to each meal is healthy and helps you cut your budget. Rather than having more meat, you fill up on salad which is much cheaper. Buy the big bag of uncut carrots, a head of lettuce and a large bag of cheese for real savings. Skip the toppings that up the cost and take away from the health factor.

2. Buy fruit based on sales. Rather than simply buying what fruits look good to you that week, look at what's on sale and make that your fruit purchase for the week. The sales vary week to week so you'll end up with a good variety as well.
3. Skip the starch. This goes along with adding a salad. Pick a few meals a week to skip the rice, potatoes, etc., and have the side salad or more veggies instead.
4. Homemade pizza. Ordering out for pizza can be expensive and isn't at all healthy. Instead, make your own crust, add pizza sauce (or make your own), top it with cheese from a bulk bag and throw in some veggies to finish it off.

5. Deep freeze. Invest in a freezer so you can stock up on sale meats and freeze leftovers for in-a-pinch meals when you'd be tempted to eat out.
6. Skip the soda, juice and sugary drinks. They'll make your waistline and your budget grow. If you do drink juice, water it down.
7. Skip bottled water. The refrigerator filter or a Brita pitcher works just as well and is much cheaper.
8. Avoid buying drinks and snacks on the go. Little treats when you go out add up. Instead of splurging, bring a water bottle (not plastic if you'll be leaving it in the car) and a few healthy snacks, such as protein or granola bars or an apple. These goodies you can buy in bulk and keep on hand to grab and go.

Affiliate Links

Ways to Slash Your Grocery Spending

I've shared easy ways to stretch your grocery budget before (check them out if you haven't already). Now, I'm sharing even more ways that you can slash your grocery budget. None are complicated or too painful. They'll even help you eat healthier while you save.

1. Add a salad. Adding a simple salad of carrots, cucumbers and lettuce with a sprinkle of cheese and dash of dressing to each meal is healthy and helps you cut your budget. Rather than having more meat, you fill up on salad which is much cheaper. Buy the big bag of uncut carrots, a head of lettuce and a large bag of cheese for real savings. Skip the toppings that up the cost and take away from the health factor.

2. Buy fruit based on sales. Rather than simply buying what fruits look good to you that week, look at what's on sale and make that your fruit purchase for the week. The sales vary week to week so you'll end up with a good variety as well.
3. Skip the starch. This goes along with adding a salad. Pick a few meals a week to skip the rice, potatoes, etc., and have the side salad or more veggies instead.
4. Homemade pizza. Ordering out for pizza can be expensive and isn't at all healthy. Instead, make your own crust, add pizza sauce (or make your own), top it with cheese from a bulk bag and throw in some veggies to finish it off.

5. Deep freeze. Invest in a freezer so you can stock up on sale meats and freeze leftovers for in-a-pinch meals when you'd be tempted to eat out.
6. Skip the soda, juice and sugary drinks. They'll make your waistline and your budget grow. If you do drink juice, water it down.
7. Skip bottled water. The refrigerator filter or a Brita pitcher works just as well and is much cheaper.
8. Avoid buying drinks and snacks on the go. Little treats when you go out add up. Instead of splurging, bring a water bottle (not plastic if you'll be leaving it in the car) and a few healthy snacks, such as protein or granola bars or an apple. These goodies you can buy in bulk and keep on hand to grab and go.

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Not Your Usual Black Beans and Rice Recipe

Black beans and rice is becoming a staple in our house since it's filling, easy, and relatively cheap. I decided it was time to try it with a twist to amp up the protein and flavor while making it healthier. And thus, this recipe was born.

Rather than just black beans with white rice, there is brown rice, quinoa, turkey, onions, and peppers with added spices. It's great for A's lunches, freezing for future dinners, or dinners for the week. This recipe can also easily be made in a slow cooker.

Not Your Usual Black Beans and Rice Recipe

by The Stay-at-Home Life

Keywords: saute boil slow-cooker entree gluten-free low-sodium nut-free soy-free sugar-free vegan vegetarian Turkey black beans rice quinoa fall spring summer winter

6074814

Ingredients (6 large portions)

• 1 lb. dry black beans
• 1 lb. 93/7 ground turkey (optional)
• 1/2 cup dry brown rice
• 1/2 cup dry quinoa
• 1 cup frozen green peppers
• 1 cup frozen diced onions
• 1 tbsp lemon herb seasoning of your choice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

1. Prepare black beans according to directions on bag, including boiling
2. Mix onion powder, garlic powder, salt, pepper, and lemon herb seasoning into turkey meat
3. Brown turkey meat in skillet on the stove
4. Prepare rice according to directions on package
5. Prepare quinoa according to directions on package
6. Heat green peppers and onions on stove or in microwave until hot
7. Mix beans, turkey, rice, quinoa, peppers, and onions together in a large pan and heat until ready to eat

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Not Your Usual Black Beans and Rice Recipe

Black beans and rice is becoming a staple in our house since it's filling, easy, and relatively cheap. I decided it was time to try it with a twist to amp up the protein and flavor while making it healthier. And thus, this recipe was born.

Rather than just black beans with white rice, there is brown rice, quinoa, turkey, onions, and peppers with added spices. It's great for A's lunches, freezing for future dinners, or dinners for the week.

Not Your Usual Black Beans and Rice Recipe

by The Stay-at-Home Life

Keywords: saute boil slow-cooker entree gluten-free low-sodium nut-free soy-free sugar-free vegan vegetarian Turkey black beans rice quinoa fall spring summer winter

6074814

Ingredients (6 large portions)

• 1 lb. dry black beans
• 1 lb. 93/7 ground turkey (optional)
• 1/2 cup dry brown rice
• 1/2 cup dry quinoa
• 1 cup frozen green peppers
• 1 cup frozen diced onions
• 1 tbsp lemon herb seasoning of your choice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

1. Prepare black beans according to directions on bag, including boiling
2. Mix onion powder, garlic powder, salt, pepper, and lemon herb seasoning into turkey meat
3. Brown turkey meat in skillet on the stove
4. Prepare rice according to directions on package
5. Prepare quinoa according to directions on package
6. Heat green peppers and onions on stove or in microwave until hot
7. Mix beans, turkey, rice, quinoa, peppers, and onions together in a large pan and heat until ready to eat

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M's Freezer-Only Challenge

The freezer, complete with ominous lighting.

Last night when I went down to pull out meat from our upright freezer for the next few days' dinners, I got a surprise. Frozen meat and fruit came flying from the selves, attacking me as I tried to wrestle a small package from the freezer's icy grip. The meat I'd found on sale the past few weeks had led the freezer with organized stacks to become one where it was a danger to remove anything. I'd also noticed our credit card bill (unrelated to the meat buying) was higher than the budget allows. The freezer is an organizational and budget pitfall for many of us.

Suddenly, a light bulb (along with the alarm letting me know the freezer had been open too long) went on. I could solve two problems at once-- save money and clear out the freezer some. It would also mean a fun challenge to set for myself.

Thus, the Freezer-Only Challenge was born. What is this challenge you ask? Why, to only cook with meat pulled from the freezers (we have two) the next month. No buying more to freeze or use fresh. My month started January 23, the day of my last shopping trip. I'm not including fruit and other frozen items in this no-buy challenge as we don't have much of those.

Over these next weeks, I'll resist the temptation of grabbing meat at the grocery store that's a great price. That's hard for me as with soaring meat prices, sales are so important to keep the family fed without going broke. I'll just have to remind myself that really, there's no more room. That and I'll just be under attack again if I keep filling the freezer. Trust me, a bag of frozen chicken falling on your head as beef falls on your foot isn't fun at all. My goal is to end the month with a more manageable freezer that I can organize, and keep organized going forward, and a lower credit card bill.

I invite you to join me on this freezer-clearing, money-saving challenge. I'll be posting a few updates on how it's going and would love to hear about your experience (or why you don't want to take the challenge). Let me know by leaving a comment here or posting on our Facebook page.

Read the wrap up for this challenge.