Chicken Noodle Soup

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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!

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