Dr. Tim Says....
[This article is part of The Dr. Gourmet Diet Plan Coaching Program, an ongoing series on The How and Why of Eating Healthy. Read the whole series to date.]
In the last few decades portion size has become a major issue, with portions in restaurants increasing dramatically. Forty years ago a 32 ounce milk shake with 1,160 calories would have been unusual. There was no such thing as a Quarter Pounder (let alone a Double Quarter Pounder) and getting a mountain of nachos would be rare. These huge plates have spilled over into how people choose their food. Portion Size Yourself
(Almost) everybody loves Chicken Noodle Soup. There's just not a much better meal and if you are getting yours from a can, this is the easy compromise. It does take a little longer than opening a can, but the reward is so great! This recipe is all of about 10 minutes active cooking time and it's oh, so worth it with true chicken flavor.
Cooking the noodles separately is key. It allows you to keep the soup from becoming cloudy with the starch from the noodles and to precisely cook them 'til they are just done. Add them to the soup with the fresh parsley at the last minute for that fresh, fresh flavor.
This recipe is low in sodium (salt) and lactose-free. It is gluten-free provided you use gluten-free pasta. There is onion in it, but the onion is cooked long enough that those with GERD / Acid Reflux should be able to tolerate it.
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