Chicken Noodle Soup
Whether you’re coming down with a cold or simply craving a comforting bowl of soup to warm you in winter, you can count on good old chicken noodle soup to hit the spot. And it’s easier to make than you might think.
To make cooking this soup even easier, buy a rotisserie chicken or use leftover chicken breast from the night before. That way, all that’s needed to complete the soup is to chop the veggies and boil the noodles. Make sure you pick a good quality chicken broth or use homemade– it really makes a difference in flavor! If you aren’t going to serve all of the soup immediately, store the soup and pasta separately or the pasta will swell and absorb the liquid from the soup.
Serves: 6 servings, approx. 1½ cups each
21 Day Fix portions:
3 oz. dry whole wheat bow-tie pasta (or penne or rotini)
1 Tbsp. olive oil
1 medium onion, chopped
2 medium carrots, sliced
2 medium celery stalks, sliced
6 cups low-sodium organic chicken broth
1½ lbs. cooked shredded chicken breast (approx. 4½ cups)
¾ tsp. sea salt (or Himalayan salt)
¼ tsp. ground white pepper
Cook pasta according to package directions; drain. Set aside.
Heat oil in large saucepan over medium-high heat.
Add onion, carrots, and celery; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add broth. Bring to a boil. Reduce heat to medium; gently boil for 5 minutes.
Add chicken, salt, and pepper; gently boil for 10 minutes.
Evenly divide pasta between six serving bowls. Top evenly with soup; serve immediately.