Monday, December 28, 2015


The Holidays have a lot of us low on funds. In the month of December I try to buy as little as possible in the grocery department. I use the extra savings for gifts for my family.
At the end of the Holidays  a recipe may call for an ingredient that I do not have. Therefore I go to my pantry and see what I can substitute for it. 
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The recipe for the Chicken Noodle Soup said 1 1/2 cups (8 oz.)diced cooked chicken breast. I no longer had any chicken breast but I did have some cooked diced chicken thigh meat. I also did not have the required amount. Over the last year I have been using about half or less than the recipe called for. This has cut the calories considerably.
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The recipe called for 2 cans 16 ounce chicken broth. I only had one can of 14 ounce. There was a box of beef broth in my pantry so I just added 18 ounces of this to the recipe.
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I had the celery and carrots but had only one onion. Since I may need some of the onion in another recipe I used half of it and added about 1 1/2 Tablespoons dry onions instead.
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The directions said to combine the chicken broth, celery, carrots, and onion and bring mixture to a boil. I did this only with the chicken broth to give the vegetables a little more chicken flavor. Later I added the beef broth and brought it just to a boil. I then added the corn and noodles as the original recipe called for.

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The soup was delicious and hubby thought so too. This soup could be served with biscuits, cornbread, or even cheese and crackers
The original recipe will be posted below.


4 cups (two 16-ounce cans Chicken Broth
1 cup chopped celery
1/2 cup shredded carrots
1/2 cup chopped onion
1 2/2 cups (8oz.) diced cooked chicken breast
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
1/8 teaspoon salt
1 cup frozen whole kernel corn
Scant 1 cup (1 1/2 ounces) uncooked medium noodles

In large saucepan, combine chicken broth, celery, carrots, and onion. Bring mixture to a boil. Stir in chicken, parsley flakes, and black pepper and salt. Add corn and noodles. Mix well to combine. Bring mixture to a boil again Lower heat. Cover and simmer 10 minutes or until noodles and vegetables are tender, stirring occasionally.

174 calories, 2 gm Fat, 23 gm Protein, 16 gm Carbohydrate, 2 gm Fiber

Diabetic: 2 Meat, 1 Starch, 1 Free Vegetable

The above calculations are not for the substitutions that I made. The calculations are only for the original recipe.

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