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It’s hard to think of those cool fall nights right now when it’s 70 degrees in Indiana! Don’t worry, my fellow cool weather lovers! It will be back soon, and then you can make this super delicious and creamy chicken noodle soup, all while keeping up with your diet plan! (It’s under 200 calories for a serving!)

Speaking of Indiana and food… Have you Indianapolis/Carmel locals heard about the new grocery store called Market District? When I first started seeing advertisements for it, I was immediately like a child who just learned about Disney Land! They have gourmet prepared foods, a sweets shop (with COTTON CANDY SPUN IN STORE!), an artisan cheese shop, a chef demonstration kitchen, bulk foods, a HUGE selection of fresh meat, and the biggest produce section I’ve ever seen in my life. They have sushi, a cafe, raw juices, and a bakery complete with macaroons!

The sandwich in the photo was made in the store, FYI. If you’re a lazy or really busy person (ahem, me most of the time,) you will love all the ready-made things to pick up in their market, cafe and deli areas. You guys HAVE to go check this place out. I promise you will not be disappointed!

It sounds exciting, doesn’t it? Well, you can imagine my excitement when I was asked to partner with Market District and create a recipe that is easy to recreate from products found at Market District. You can see  the delicious Light & Creamy Chicken Noodle Soup recipe below.

Light & Creamy Chicken Noodle Soup

2015-11-02 22:27:17

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Ingredients

1. 2 T. Light Butter
2. 1 Pack (10 oz) of Pre-Cut Celery, Onion & Carrots
3. 1 t. Minced Garlic
4. 1/2 t. Salt
5. 1/2 t. pepper
6. 1/2 t. Oregano
7. 1/2 t. Thyme
8. 2 T. All-Purpose Flour
9. 1 lb. Cooked, Shredded or Diced Chicken
10. 32 oz. Market District Chicken Broth
11. 1 c. Fat Free Half & Half
12. 3 c. Uncooked Noodles

Instructions

1. Heat butter, then add chopped vegetables.
2. Sauté for 6-8 minutes.
3. Add seasonings and flour, then cook for 4-5 minutes.
4. Stir in broth and boil.
5. Reduce heat to simmer, and cook for 10 minutes partially covered.
6. Add chicken, half & half, and noodles.
7. Cook 10-15 minutes or until the noodles are tender.

Notes

1. If you do not want to use pre-chopped vegetables, you can use about 1 cup of each- chopped carrot, celery, and yellow onion.
2. If you are counting calories, this soup is 192 calories per serving. (1 cup serving, depending upon specific ingredients used. I urge you to calculate your own calories for this recipe with the ingredients you use.)
3. This recipe also works well with more broth and noodles and full fat half and half if you are not interested in making a light soup.

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I hope you guys enjoy the recipe. If you try it, be sure to let me know! And be sure to get to Market District in Carmel, IN. You will be just as obsessed as I am, I just know it!