I haven’t posted much lately because I spent several days being sick and then my husband did. I think that all of this Third Coast rain has officially molded us over. I did make a great, and super-easy glycemic index friendly chicken noodle soup last week that my husband lived on for several days.
I started with a big pot of broth made with a mexican-style chicken bouillon made by Knorr (Caldo con Sabor de Pollo). Brought it to a boil and added a box of Dreamfields Penne which is lower G.I. than regular pasta (you could also add boil in a bag brown rice instead). When the pasta was nearly cooked I added handfuls of chopped veggies (carrots, celery and onion) and a can of cooked white meat chicken as well as some bouquet garni. It was so easy it was almost embarressing to call it “homemade”!