Saturday, November 23, 2013


I looked outside this morning and it was a beautiful sunny day.  Said I to myself, "Good day for a walk!" I checked my Weather Bug however, and discovered it was 7 degrees F out there with a -7 degrees F windchill.  Quickly I changed course and decided to spend some time in the kitchen warming up the house with something good.  Hot sounded really good today.

CHICKEN NOODLE SOUP                    

1/2 Crepes recipe (Below)
32  ounces  chicken stock -- (organic or homemade)
10  ounces  canned chicken -- (or use left over chicken or turkey)
1/4 cup  chopped onion
1 small  carrot -- shredded
1 stalk  celery -- chopped
1/2 cup  green pepper -- chopped
1 tablespoon  minced garlic
1 teaspoon  sea salt
1/2 teaspoon  basil
1/2 teaspoon  thyme
1/2 teaspoon  onion powder
1/8 teaspoon  cayenne pepper
2 tablespoons  cold water
1 envelope  knox gelatine, unflavored

Cut egg noodles out of "Egg Noodles or Crepes" recipe, (OR you can use zucchini noodles, or shredded cabbage - nutrition info will vary).  Set aside.

In large pot, add chicken stock, chicken, (OR turkey), onion, carrot, celery, green pepper, garlic, salt, basil, thyme, onion powder, and cayenne pepper.

Bring to boil, reduce heat, and simmer 15 minutes.  While soup is simmering, in small cup, add cold water and sprinkle gelatine over the top and let it dissolve.

After soup has simmered 15 minutes, add gelatine mixture and stir.  Add noodles to soup and simmer 1 more minute.

Nutrition information is for entire recipe.

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Per recipe: 695 Calories; 26g Fat (36.5% calories from fat); 77g Protein; 26g Carbohydrate; 6g Dietary Fiber

2 tablespoons  heavy cream
1 tablespoon  cream cheese -- softened
1 teaspoon  coconut flour -- (Bob's Red Mill is what I used)
1/8 teaspoon  salt
3 eggs -- (use 4 eggs if making lasagna noodles)

Mix heavy cream, softened cream cheese, coconut flour, and salt in a small bowl, and beat until smooth. Add eggs, one at a time, beating until smooth.

For lasanga noodles--line a 9 x 13" cake pan with parchment paper, and spray well with non-stick cooking spray.  pour mixture into pan.  Bake 350 degrees for 10 min.  I make double and pour into 2 cake pans and bake.  When done cool completely, use one pan for bottom layer.  Layer meat sauce and cheese layers on top.  Peel the other "noodle" out of the other pan, rolling it up.  Layer it on top of meat and cheese, and add another layer of meat sauce and cheese toppings.

For Crepes--Pour 3 tablespoons of the egg mixture into a hot buttered 7-8" skillet, and swirl around until mixture coats the bottom of the pan.  Cook until eggs are set but not browned.  Flip and lightly cook other side.  Use as crepes in recipes with fillings, or cut into strips to make noodles.

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6 SERVINGS/Per Serving: 64 Calories; 5g Fat (74.1% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol; 89mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.


  1. your soup sounds YUMMY...especially when tis cold and we are here in SE IOWA also.

    1. Thank you! It's very cold here in MN right now! Below zero windchills!



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