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Al Dente Pasta Recipe #2 {Fish-and-Noodle Soup with Bona Chia Fettuccine}

Posted Apr 15 2012 9:34am
Hey there, folks! I’m on a roll with blogging this morning! Guess that’s what happens when you don’t get a chance to post for a while and just keep holding everything in ’til the next chance you get to sit down and blog!

I’ve been meaning to put this recipe up for a while because: (1) I finally had the chance to experiment with Al Dente Pasta’s Bona Chia Fetteccine, which, to no surprise, is everything I had hoped it would be, and (2) I think this is actually a unique/original recipe worth trying for the seafood lovers out there because it’s simple, fast, and healthy (my motto when it comes to preparing a meal).

{Simple Fish-and-Noodle Soup}


Ingredients: (serves 4)

  • 4 fillets of fresh wild Alaskan salmon
  • 2-4 C water or broth of choice (Depending on your preference of broth to substance ratio. I used 2 cups water.)
  • Seasonings: salt, bay leaf, pepper corns, fresh fill (Lemon juice and fish sauce would also make great additions.)
  • 1 tbsp olive oil


Bona Chia Fettuccine was incredibly soft and delicious – just like homemade fresh pasta! There was no chia crunch, however – I believe that’s because it’s made with ground chia. But! I could feel that smooth texture that chia gets when it absorbs liquid. If you’ve ever had chia, you know what I mean. One serving size is 1.5 cups and has 200 calories, 4 g of fiber, and 7 g of protein!

Why haven’t others thought of using chia to make pasta?! It is used in baking after all. What a fantastic (and yummy!) idea! Once again, Al Dente Pasta gets two thumbs up. It is making the option of eating good ole’ regular pasta not exciting at all. My family is loving Al Dente Pasta, too! My mom has already asked several times,  Where can we get more? 

Hope you try this recipe! In all honesty, it’s a very forgiving recipe that really allows you to use whatever spices and flavors you’d like. It’s a great option for reusing leftovers, too. You can broil/bake the fish ahead of time, steam some veggies, cook some pasta or rice, use broth of choice, and just combine all the ingredients whenever you would like to have them in a soup version! Here is a fantastic-looking recipe I’d like to try soon.

Tell me: Have you ever made fish soup before? What seasonings/spices do you use?

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