Cats are carnivores, so their diet should consist mostly of meat. However, some people believe that chicken noodle soup is a healthy treat for cats. So, can cats eat chicken noodle soup?
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Cats and Chicken Noodle Soup
Is chicken noodle soup safe for cats?
Yes, chicken noodle soup is safe for cats to eat. However, there are a few things to keep in mind. First, make sure the soup does not contain any onions or garlic, as these can be toxic to cats. Second, only give your cat a small amount of soup at a time, as too much may cause an upset stomach. Finally, chicken noodle soup is best served cold or at room temperature; do not feed your cat hot soup, as this could burn their mouth.
What are the benefits of chicken noodle soup for cats?
Chicken soup is not only delicious, but it also has many benefits for both humans and cats. Chicken soup is a good source of protein and vitamins, and it can help to hydrate and nourish your cat.Chicken soup also contains broth, which can help to soothe an upset stomach and provide some relief from nausea.
How can I make chicken noodle soup for my cat?
Making chicken noodle soup for your cat is actually pretty simple! Just follow these steps:
1. Start with a base of chicken broth. You can either make your own or use store-bought broth.
2. Add in some shredded chicken. You can cook up a chicken breast or use deli meat.
3. Finally, add some noodles. Any type of noodle will work, but we recommend using cat-sized pasta such as fusilli or shells.
Once you’ve added all the ingredients, let the soup simmer for a few minutes to allow the flavors to meld together. Serve it up in a bowl and watch your kitty enjoy!
Cats and Chicken Noodle Soup Recipes
A lot of cat parents are always looking for new and interesting foods to give their kitties. While chicken soup might not be the first thing that comes to mind, it can actually be a great option for your feline friend. Let’s take a look at why chicken soup might be a good option for your cat.
Recipe #1: Basic Chicken Noodle Soup
Ingredients:
-1 pound boneless, skinless chicken breasts
-8 cups chicken broth
-1 onion, chopped
-2 carrots, chopped
-2 celery stalks, chopped
-1 bay leaf
-1 teaspoon dried thyme
-Salt and black pepper to taste
-10 ounces egg noodles
Directions:
1. In a large pot or Dutch oven over medium heat, add the chicken breasts and chicken broth. Bring to a simmer and cook for about 15 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred with a fork or chop into bite-size pieces.
2. Add the onion, carrots, celery, bay leaf, thyme, salt and black pepper to the pot. Stir well and simmer for about 10 minutes, or until the vegetables are tender.
3. Add the egg noodles to the soup and cook for about 5 minutes, or until tender.
4. Add the shredded chicken back into the soup and stir well. Serve hot with some crusty bread on the side.
Recipe #2: Chicken Noodle Soup with Vegetables
Ingredients:
-1 tablespoon olive oil
-1 onion, chopped
-3 carrots, peeled and diced
-3 celery stalks, diced
-1 garlic clove, minced
-1 pound chicken breast, cooked and shredded
-6 cups chicken broth
-1 teaspoon dried thyme
-1/2 teaspoon dried rosemary
-1/4 teaspoon dried sage
-Salt and black pepper to taste
-1 (10.5 ounce) can condensed cream of chicken soup
-2 cups egg noodles, cooked according to package directions
Instructions:
In a large pot or Dutch oven over medium heat, heat olive oil. Add onion, carrots, celery, and garlic. Cook until vegetables are tender, about 10 minutes. Stir in chicken, chicken broth, thyme, rosemary, sage, salt and black pepper. Bring to a simmer. Stir in cream of chicken soup. Stir in egg noodles and cook until heated through. Serve immediately.
Recipe #3: Creamy Chicken Noodle Soup
Ingredients:
-1 lb. boneless, skinless chicken thighs
-Kosher salt and freshly ground black pepper
-1/4 cup all-purpose flour
-3 tablespoons olive oil
-2 carrots, peeled and diced
-2 celery stalks, diced
-1 large yellow onion, diced
-8 cups chicken stock
-1 bay leaf
-1/4 teaspoon dried thyme leaves
-1/2 cup frozen peas, thawed
-1/4 cup heavy cream
-1 (12 oz) can of evaporated milk
-2 tablespoons chopped fresh parsley leaves
Instructions: In a large bowl, season the chicken with salt and pepper. Add the flour and toss to coat. In a large pot or Dutch oven over medium heat, heat the olive oil. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside on a plate.
Add the carrots, celery, onion, and garlic to the pot; season with salt and pepper and cook until the vegetables are soft, about 10 minutes. Stir in the chicken stock, bay leaf, thyme leaves, and chicken; bring to a simmer and cook until the chicken is cooked through, about 30 minutes. Remove the bay leaf.
Using a hand mixer or blender*, blend soup until smooth.
Return soup to pot over low heat; add in frozen peas and heavy cream. Stir in evaporated milk just before serving; Ladle soup into bowls; garnish with parsley leaves if desired
