is this SBD friendly?
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is this SBD friendly?
| Fri, 01-20-2006 - 2:18pm |
Ok, I'm FINALLY feeling much better and still have some chicken soup left. Now that I can actually eat I just ate a big bowl of it. Oh man is it so good. Maybe that is because I've not eaten in DAYS?
It was:
1 lb of chicken strips browned in evoo
1 box swanson low fat chicken broth
several big glasses of water LOL!
4 or 5 huge carrots chopped
5 stalks of celery chopped
2 medium onions (one of them browned in the chicken's evoo)
about 1/2 c chopped fresh parseley and
salt and pepper
I cook the Ronzini whole wheat yolk free egg noodles on the side and scoop them in 1/2 cup serving size (6 g of fiber per 2 oz of dry noodles).


Kimmie,
What is evoo?
evoo = extra virgin olive oil
chicken strips were fresh raw plain chicken (pilgrims pride I think). I bought strips because I thought they would cook faster and I wouldn't have to spend as much time making sure they were cooked before I diced them up into the soup. I don't have any good knives for cutting chicken. I have GREAT knives but the set I got has this weird serrating that rips chicken to shreds.
as for the chicken broth I don't have the box any more but it had chicken broth, celery broth, onion broth... stuff like that. I'm not even sure it had anything like monosodium etc. LOL! No extra fats or anything. I can't find the ingredients list online. It was 1g sugar per cup and 15 calories and 3 g protein.
Maggie,
EVOO is Extra Virgin Olive Oil
Have a great day!
~Smiles~
Lisa
I've never heard the evoo abbreviation before.
You have to be careful with many Name Brand chicken broths because they put potato starch in them. I have only found one chicken broth brand and it is an organic one that doesn't add potato starch.
Aimee
Well, I looked at the ingredients and they look mostly ok. There isn't the word "enriched" that is a key thing to look for. I don't normally buy these but I wanted true "noodles" when I was sick LOL!
The ingredients are:
Semolina (wheat); wheat bran; wheat fiber; egg whites; niacin; iron; thiamin; riboflavin, folic acid.
I haven't 'knowingly' bought anything with "enriched" wheat flour in ages (I read Sugar Busters in 1997/1998 and that gave me my education). Well, I DO buy a few things for the kids when I can't make it to Whole Foods to get their whole grain cookies and stuff LOL!
But *I* (and hubby for that matter really) don't eat non-whole grain stuff in general and haven't since at least 1998 (seven years! wow! how things have changed - I used to only find ONE type of bread that had 3g of fiber or more per ounce now there are at least 3 LOL!). I was always really frustrated by the lack of whole grain pasta and when Ronzoni (yup, I had a typo) came out with their Healthy Harvest I was frustrated by how low fiber they still seemed to be. But then I realized that this was normal compared to other whole grain fibers. Within a gram per serving. And I have some whole duram wheat pasta that is 5 g/56g so it is less fiber than the egg noodles. Ronzoni is never my first choice but the egg noodles just looked so good.
Thanks Aimee. I had to go to the store tonight so I bought another box so I'd have the ingredients. This is the chicken broth that I used:
Chicken Stock, salt, flavoring, dextrose, autolyzed yeast extract, celery juice concentrate, carrot juice concentrate, onion juice concentrate.
Since the juices are after flavoring I figured the mass of them was very small. Especially since the sugar was only 1 g per 1 cup of broth.
But maybe this isn't SBD Friendly? The soup had 32 ounces of this broth and about 36 ounces of water added though I'm sure some of it steamed away.
Kim
"The ingredients are:
Yea, it is almost 600 mg per 1 cup serving. But I added almost no salt (I usually add my salt to soup at the end so that I can taste it first) and I used 32oz of the broth and 36-48 oz of water. It made about 12 cups of soup or maybe more so I figure the actual sodium isn't too much.
I, too, watch my sodium which is why I bought the low sodium broth. I also don't salt anything but my eggs for the most part LOL! My mom is a serious salt addict and I used to be. But several years ago I stopped. She didn't and has serious heart problems now (mostly caused by alcoholism, smoking and bulemia). So I'm also teaching my children to like their food unadorned except by fresh ground pepper and some parmeson and they LOVE cajun spices.
Thanks for checking my recipe! Since I only add the noodles in as I serve it I can watch the serving size closely. I'll keep in mind the semolina issue. I've never been a pasta lover or addict (like my husband - he is the only reason we typically have it in the house). So not having it is not a big deal to me at all (except when I go out - I LOVE alfredo).
Kim