Easy Chicken Noodle Soup
2 tsp. - olive oil
1/2 cup - chopped onion
2 cups - sliced celery (about 4 medium stalks)
4 cups - low-sodium organic chicken broth
3 cups - chopped rotisserie chicken breast, boneless, skinless (I used organic grilled chicken breasts)
1 1/2 cups - sliced carrots (about 3 medium)
1 tsp. - dried oregano leaves
1/2 tsp. - sea salt (or Himalayan salt)
1/2 tsp. - ground black pepper
1 1/4 cups - dry whole wheat pasta (like penne, rotini, shells or farfalle)
1/4 cup - chopped fresh cilantro
1. Heat oil in large saucepan over medium heat.
2. Add onion and celery; cook, stirring frequently, for 5 minutes, or until onion is translucent.
3. Add broth, chicken, carrots, oregano, salt, and pepper. Bring to a boil. Add pasta, reduce heat to low; gently boil for 10 minutes.
4. Add cilantro before serving.
Tips:
Substitute rice pasta or quinoa pasta for whole wheat pasta for a gluten-free choice.
Serves: 4 (1 1/2 cups each) Prep Time: 15 min. Cooking Time: 20 min.
21 Day Fix Container Equivalents (per serving):
2 Green
1 1/2 Yellow
1 Red
