Lunch: Chicken Noodle Soup with Fresh Tomatoes

Carrots reign in many traditional chicken-noodle soups; here, tomatoes rule.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Noodle Soup with Fresh Tomatoes

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

2 lb. ripe tomatoes
1 tsp. olive oil
12 oz. skinless boneless chicken breasts
1/4 tsp. white pepper
1 tsp. thyme leaves
4 clove garlic
1 3/4 c. Chicken Stock
1 tsp. white wine vinegar
1 c. medium egg noodles
1 c. frozen peas
Salt to taste

Instructions

Peel and seed the tomatoes, reserving the juice. Cut the tomatoes into small chunks.
Heat the oil in a 6-quart pot over medium-high heat. Coat the chicken with the pepper, thyme, and garlic. Add the chicken to the pot and sauté until lightly browned, about 5 minutes.
Stir in the tomatoes, stock, and vinegar. Cover and bring to a boil. Reduce the heat and simmer 10 minutes. Add the reserved tomato juice if the soup is too thick.
Stir in the noodles and peas and cook until the noodles are al dente and the peas are tender, about 5 minutes. Taste and season with salt if needed.

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