This Chicken Noodle Soup comes together quick, and is ready within an hour!!
Chicken Noodle Soup
Containers: .5G 1R 1Y .5tsp
Prep Time: 15 minutes
Cook Time: 36 minutes
Total Time: 51 minutes
Yield: 6 servings, approx. 1½ cups each
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
1. Cook pasta according to package directions; drain. Set aside.
2. Heat oil in large saucepan over medium-high heat.
3. Add onion, carrots, and celery; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
4. Add broth. Bring to a boil. Reduce heat to medium; gently boil for 5 minutes.
5. Add chicken, salt, and pepper; gently boil for 10 minutes.
6. Evenly divide pasta between six serving bowls. Top evenly with soup; serve immediately.
(Recipe from Team Beachbody Blog)
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