FIT Hits the PAN Friday – Chicken Noodle Soup

This recipe comes from my friend Jenn in New Hampshire. Many, many years ago we worked together at a staffing agency here in Florida. Thanks to the wonders of social networking, we were able reconnect! This is one of three recipes she shared with me this week and I will definitely be trying them all! This recipe is super easy and makes more than enough for leftovers! Enjoy!

*Photo from

Chicken Noodle Soup


  • 6 chicken thighs (I recommend boneless/skinless)
  • 2 1/2 c. egg noodles
  • 2 onions, peeled & chopped
  • 5 carrots, chopped
  • 5 celery ribs, chopped
  • 1 c. mushrooms, sliced
  • 1/2 c. kale, chopped (I substituted spinach)
  • 8 cloves garlic, minced
  • 2 tbsp. extra virgin olive oil
  • 4 bay leaves
  • salt & pepper


  1. Heat oil in large (very large!!) pot.
  2. Cook thighs +/-4 minutes on each side. Break them up into bite size pieces.
  3. Add onions, carrots, celery, and garlic and saute 4 more minutes.
  4. Add 3 quarts (12 c.) water, stir, and bring to a boil.
  5. Add kale and mushrooms.
  6. Turn to medium low and simmer 20 minutes.
  7. Add egg noodles and simmer another 20 minutes.

Nutritional Info Per Serving – 137 calories, 7 g fat, 13 g protein, 16 carbs, 75 mg sodium, 3 g sugar


FIT Hits the PAN Friday – Veggie Overload Chili

I was told by my husband this is the best chili recipe yet so I had to share it with you. Chili is one of those dishes that you can really make your own. We hosted a Salad Master dinner party about a month ago and as a gift received the SaladMaster tool! For those of you unfamiliar with the SaladMaster brand, it is a US company that has been around since the 40’s. They sell water-less/oil-less cookware titanium cookware. The Salad Master tool is their signature piece and it is my new favorite kitchen tool! There are five different cones that fit to the tool to grate, slice and shred vegetables and fruit to your liking! When we decided to make chili, we used the tool to add a ton of veggies. You can use any tool to prepare your vegetables.


Veggie Overload Chili
Serves 15
Nutrition Info: Calories 124, Fat 1g, Protein 9g, Sugar 5g, Carbs 21g Sodium 508mg


  • 3 cans dark red kidney beans, rinsed and drained
  • 8 oz lean ground turkey, browned
  • 2 – 14.5 oz cans diced tomatoes (low sodium is best)
  • 1.5 cups low sodium chicken broth
  • 2 raw medium carrots, chopped
  • 1 cup zucchini squash, chopped
  • 1 cup sweet potato, diced
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • chili powder to taste (I used 5 tbsp, but we like it spicy)
  • dash of cayenne pepper
  • dash of pumpkin pie spice


  • Cook the turkey in a skillet until cooked through
  • Add all ingredients to crock pot and mix well
  • Cook on HIGH for 1 hour, then LOW for 3-4 hours (if you are leaving it all day, cook it on low)

You can add as many vegetables as you like! This is your creation 🙂 Enjoy!