I remember enjoying a bowl of Campbell's Chicken Noodle Soup as a kid, but now that I know what the ingredients are in that little metal can...no thank you!
INGREDIENTS: Chicken stock, enriched egg noodles (wheat flour, egg solids, niacin, ferrous sulfate, thiamine, mononitrate, riboflavin, folic acid), cooked chicken meat, water, contains less than 2% of the following ingredients: salt, chicken fat, cooked mechanically separated chicken, monosodium glutamate, cornstarch, onion powder, modified food starch, yeast extract, spice extract, soy protein isolate, sodium phosphates, beta carotene for color, chicken flavor (contains chicken stock, chicken powder, chicken fat), flavoring, dehydrated garlic.
I was reminded of the wonderful Daikon veggie last night when I took a teenager and her mom to the grocery store last night for some healthy shopping. I also noticed Daikon hash-brown recipe on the UNBREADED Blog.
A one cup serving of daikon contains about 20 calories, 4g carbs and 2g of fiber for an effective carb count of 2g. Daikons are an excellent source of vitamin C and has lots of magnesium, folate, and provides 10% of your RDA for fiber.
I recently found a NEW Zucchini cutter that is easier to use! Click HERE to find it:)
CHICKEN "NOODLE" SOUP:
4 cups chopped, cooked chicken meat
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter
4 cups Daikon OR zucchini (cut into noodle shapes)
12 cups chicken broth
1/2 tsp dried marjoram
3 slices fresh ginger root (optional)
1/2 tsp ground black pepper1 bay leaf
1 TBS dried parsley
Peel and cut daikon with the veggie cutter (click HERE to find it on Amazon.com) or by hand to resemble noodles. In a large stock pot, saute celery and onion in butter until soft. Add chicken, carrots, chicken broth, marjoram, ginger, black pepper, bay leaf, and parsley. Simmer for 30 minutes. Add Daikon, and simmer for 10 more minutes. Makes 10 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Noodle Soup = 227 calories, 8g fat, 24g protein, 19 carbs, 2 fiber
"Healthified" Noodle Soup = 120 calories, 8g fat, 24g protein, 4g carbs, 2g fiber
Never heard of daikon before. I'd use shirataki noodles and call it good!
ReplyDeleteThanks for the shout-out to UNBREADED!
ReplyDeleteI was thinking about daikon noodles as I made my hash browns. This recipe sounds delish!
No problem girl! I love your blog!
ReplyDeleteLooks yummy. I will have to try that as soon as my veggie swirler comes! Also wanted to thank you so much for your blog and your book. I got your Secret Weightloss Recipes delivered today and can't wait to start trying recipes! Some I can't do because of nuts of almond flour but I'm hoping to be able to find an alternative that isn't nut for the almond flour.....not to mention there are tons of yummy ones I can do just as written! Thank you so much. This is going to help hubby and I get healthier and we are excited about this new lifestyle change! We've tried in the past and always headed back to crap but I've learned so much that I know better alternatives now and people like you have helped! We have many health issues at young ages and are hopeful that giving up sugar and wheat, sugary fruits/veggies, etc will help restore some of our health back, if not all in time!
ReplyDeleteHow about coconut flour?
DeleteWow! What a way to end my day! It is comments like that to make all the work worth it;)
ReplyDeleteMaria, do you use that spiral slicer a lot and what veggies do you typically use, if I may ask? I just bought one and will be trying it out soon.
ReplyDeleteI've only used zucchini and daikon. I like the daikon better because it doesn't get watery.
ReplyDeleteHappy swirling!
Thanks! :-) I'll post on my blog if I am successful. I'll try another veggie or two perhaps. I agree about the zucchini.
ReplyDeleteI made daikon chips a while back! so yummy with paprika!
ReplyDeleteI made the soup this past weekend and it turned out great. I had never heard of Daikon before, and found some at our local grocery store. After struggling to cut the Daikon into noodle shapes I gave up and shredded all the Daikon using my Salad Shooter....This worked very well.
ReplyDeleteCan you freeze this? I have been making "noodles" using my mandoline but I might have to invest in a saladacco, the noodles look thinner.
ReplyDeleteI would freeze it without the noodles and add they noodles when you eat it. :)
DeleteThis looks great, but I wanted to ask about the daikon. It's a radish with that spicy/musty flavor, even though it's a mellower radish. How much of that makes it into the flavor of the soup? Looks fantastic, but I'm a bit weird about radishes. In other news, I recently purchased your Art of Healthy Eating - Sweets book. It's still on its way, but I'm really looking forward to it. I'm glad I found you. You generate some great things for the world. Thanks for that!
ReplyDeleteThank you! I find it isn't much flavor, but if you are worried I would definitely try the zucchini. Almost no flavor and really mimic noodles. Good luck! :)
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