*Credit: 2016 Nutrition and Fitness Calendar Photos from Iowa State University Extension & Outreach Staff
Before I started the January 2016 Losin’ It Program, I was able to partner with The Ohio State Expanded Food and Nutrition Education Program (EFNEP) to tie in the nutrition side of exercise. The program went for 8 weeks, helping educate individuals/families on how to make better food choices, & saving money.
2 Chicken leg quarters
6 cups water
1 tablespoon dried parsley
1 tablespoon Italian seasoning
1 teaspoon pepper
1/2 teaspoon salt
1/2 cup chopped celery (about 1 rib)
1/2 cup chopped onion (about 1/2 onion)
2 cups sliced carrots (about 4 carrots)
2 cups whole grain wide egg noodles (2.5 oz)
- Put chicken & water in a large stock pot. bring water to a simmer (slow boil). cook until chicken reaches 165* F (10-15 min)
- While chicken is cooking, clean and chop veggies
- take chicken out of water with tongs or fork. Cool in refrigerator about 5-10 min.
- add parsley, Italian seasoning, pepper, salt, celery, onion, and carrots to the pot of hot water.
- once chicken is cool enough to handle, remove bones and skin from chicken and discard. cut meat into bite-sized pieces and add to the pot of hot water. Bring to a boil.
- when water is boiling, add noodles. cook according to package directions or about 5 min.
- Any chicken part may be used for this recipe. If using boneless, skinless chicken breasts, use only 3/4 lb.
- Soup freezes well. Make ahead & freeze for a cold or sick day.
- other seasonings may be used instead of the parsley and Italian seasoning.
- if you prefer, remove chicken skin BEFORE cooking. This will decrease fat and calories slightly.