Chef Ricardo Costa made sure plenty of food was available at a recent open house at Body Magic in Bristol. Photo by Cindy VanSchalkwyk.
Body Magic in Bristol recently held a free healthy soup demonstration and open house at its Wood Street location.
Ricardo Costa, a personal chef from East Providence, showed patrons several ways of making low-cost, health-conscious soups.
Also at the open house, Jessica Howard from a new tea company called Alice’s Teas poured samples of herbal teas. There were also chair massages and reiki. Donations benefited RUFF (Residents United for Furry Friends).
Here’s one of the healthy recipes shared by Chef Costa.
Low-Sodium Chicken Noodle Soup
Makes 7-8 servings
• 1.5 tablespoons olive oil
• 1 cup chopped white onion
• 1 cup diced celery
• 1/2 cup coined carrots (optional)
• 2, 900-milliliter cans of low-sodium chicken broth
• 1/2 teaspoon thyme
• 1/2 teaspoon ground black pepper
• 2 cups green peas (frozen)
• 2 cups thin, whole grain noodles
• 2 cups cooked chicken, chopped up
In a large pot on medium heat, add the onion to the oil and cook for about 10 minutes. Add the broth, thyme, pepper and peas. Cook another 5 minutes.
Add the chicken and noodles and simmer on low-medium heat for another 10 minutes or until the noodles are tender (smaller noodles will cook faster).
Note: Broken spaghetti or quinoa can be substituted for the noodles, and a chicken cooked on a rotisserie works well.
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