Please DON'T pass the salt!

With an exam looming in the horizon the last thing I want is to be sick. So when I woke up this morning with a sore throat and a stuffy nose you can guess that I was less than impressed!

Noooo!! Body...why must you fail me now???

I automatically went into defense/sickly 5-year-old mode and subsequently skipped the gym, stocked up on Vitamin C and hand sanitizer, and decided to make some chicken soup. After a bit of digging in the cupboard I found an old can that was laying around in the back of my cupboard.

But there was a little dilemma...

See that number? The 890mg of sodium (37% of daily recommended intake)? Well multiply that by 2 because the value is only for half the can!

As much as I wanted to have a soothing meal, I really wanted to avoid sodium...

...in more ways than one ;)

Instead I diluted the original stock with 3 cups of water (instead of 1 cup as per directions) and added my own ingredients for flavour!

A teaspoon of oregano here,

3 chopped carrots there,

And I found a good use for these fava beans I bought on a whim the other day!

Yes, they really are extra large! I was absolutely mortified when I opened the can yesterday!!

I also added a couple bay leaves and a chopped onion and let the whole thing simmer for a good 30+ minutes.

The results? Absolutely delicious! It definitely hits the spot as far as soups/stews are concerned. I didn't even miss the extra sodium because it was so full of flavour!

I guess that means I should go back to actually studying about salt disorders. Too bad I can't just cook for my exam :P.

Lower Sodium Chicken Noodle Stew

• 1 can chicken noodle soup
• 3 cans water
• 3 carrots, chopped
• 1 onion, chopped
• 1 can fava beans (optional...or you can substitute with any other bean)
• 1 tsp oregano
• 2 bay leaves

Add all ingredients except beans in a large pot and bring to a boil. Add beans. Simmer 30 minutes or until carrots are soft. Serve and enjoy!