Wellness Center's Healthy Recipe of the Week

Leech Lake Tribal College Wellness Center Director Dawn Plumer shares this healthy recipe with us:

Chicken and Whole Wheat Noodle Naboob (Soup)
Ingredients:

• 1 4-lb. baaka'aakwenhwaaboo (chicken)
• 4 larger okaadaakoon (carrots), sliced
• 3 stalks celery, sliced
• 1 cup chopped zhigaagawanzh (onion)
• 4 oz. whole wheat rotini, dry
• 1 Tbsp. zhiiwitaagan (salt)
• 1/2 tsp. gaa-wiisagang (pepper)
• 3 bay leaves
• 1 Tbsp. rosemary
• 1 Tbsp. basil
• 1 Tbsp. marjoram
• 1 Tbsp. thyme

Directions:

1. Wash chicken and place in stock pot or Dutch oven. Fill pot with enough water to cover chicken.
2. As the pot is coming to a boil, chop and add vegetables, salt, and pepper. Wrap bay leaves, rosemary, basil, marjoram, and thyme in a square of cheesecloth and tie with cottong string; add this bundle to the pot.
3. Simmer until chicken is fully cooked (about 1 hour), skimming fat from the surface as it accumulates.
4. Remove chicken from the pot and continue to simmer. Debone and skin chicken, and shred or chop meat. Skim the remaining fat from the surface of the soup.
5. Return meat to pot and add noodles. Add water if necessary.
6. Simmer until noodles are fully cooked (about 25 minutes). Remove herb bundle before serving.

Makes 10 1-cup servings

Nutrients per serving: calories, 155; total fat, 4.06 g; saturated fat, 1.10 g; trans fat, 0; carbohydrates, 12.91 g; dietary fiber, 2.63 g; protein, 16.56 g; sodium, 424 mg; calcium, 40.86 mg; iron, 1.80 mg; vitamin C, 2.96 mg