It is C-O-L-D outside here in Central PA! I'm talking 20 degrees cold! So, I thought it was the perfect day to make some warm chicken noodle soup! I actually got this recipe from the Fixate cookbook by Autumn Calabrese. I typically make chicken noodle soup in my crock pot but when I saw the word EASY in the recipe, I knew I had to give it a try! Sure enough, it is definitely easy to make!!
 |
| Chicken Noodle Soup |
Ingredients: (Make 4 servings at 1 1/2 cups each)
- 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 chicken breast (boneless, skinless)
- 1 1/2 cups sliced carrots
- 1 tsp dried oregano leaves
- 1/2 tsp sea salt
- 1 1/4 cups dry whole wheat pasta
- 1/4 cup chopped fresh cilantro
Directions:
- Heat oil in a large saucepan over medium heat.
- Add onion and celery; cook, stirring frequently, for 5 minutes (or until the onion is translucent).
- Add broth, chicken, carrots, oregano, salt, and pepper.
- Bring to a boil.
- Add pasta, reduce heat to low and gently boil for 10 minutes.
- Top with cilantro before serving.
Gluten Free: You can substitute with rice pasta or quinoa pasta for the whole wheat pasta.
For those who follow the color coded portion control plan, for example, the 21 Day Fix, this recipe would be 2 greens, 1 1/2 yellows, and 1 red per serving.
Give it a try and let me know what you think!
Labels: 21 Day Fix, Chicken Nooodle Soup, Easy Chicken Noodle Soup, Healthy Recipes, Healthy Soup Recipes, Lisa Decker, Meal Planning, Successfully Fit
