Autumn is all about comfort food. When the leaves start to fall and there's an extra chill in the air, a pot of chicken noodle soup hits the spot. This soup is a great way to get a lot of hearty vegetables at once and makes enough for a couple days worth of leftovers.
This soup contains:
- 4 cups organic chicken broth
- 2 cups cooked organic chicken breast, cubed or shredded
- 5 small gold potatoes, peeled + cubed
- 4 large carrots, peeled + chopped
- 1 small onion, diced
- 2 cloves of garlic, minced
- 3 stalks of celery, chopped
- 3/4 cup cooked peas
- 1/4 cup chopped fresh parsley
- Brown Rice spiral pasta
- Fresh salt + pepper to taste
This recipe rocks because it's so easy. When it comes to preparing the chicken for soup, I like to poach it. This makes it easy to shred which I prefer in soup. In a large pot or dutch oven, cook the onion and garlic in some oil for a few minutes. Add the broth, vegetables and cooked chicken and bring to a boil. Cover and simmer until vegetables are soft (about 30-40 minutes). In a separate pot, cook the noodles. I like to keep the cooked noodles in a separate container and add them to the soup as I re-heat on the stove. This keeps the noodles from getting mushy, but you can add them to the pot after the vegetables are cooked if you want to save a step when eating leftovers. Enjoy!