Simple Chicken Noodle Soup (GF, DF)
This weekend I officially moved to Philadelphia, and what a weekend to do so. The Eagles won the Super Bowl for the first time in history WOO. I can't say I'm an avid football fanatic, but it was a crazy past couple of days, so I took some time off and am coming back with a cozy, warming meal.
Chicken noodle soup.
My goal with this recipe is to show that you don't need a million ingredients to make something nourishing, tasty, and that will last more than just one meal.
I didn't use Bay Leaves, celery salt, or any bouillon seasoning. I tried to keep it simple, using ingredients you might already have hanging around the house already (hey, I don't have much around here so simple is a must!). Hope you enjoy, be creative with it if you'd like :)
- 3 tbsp. olive oil
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 4 cups organic chicken broth (I chose low sodium so I could season it myself)
- 1/2 pound chicken
- 4 ounces of pasta (half a box of Banza)
- Garlic powder, ground pepper, sea salt to taste
- In a large skillet, heat 1 tbsp. olive oil over medium heat. Add in chopped carrots, celery, and onion. Cook until tender
- Pour broth into a large pot over low heat. Add in the cooked vegetables to the pot
- In the same large skillet, brown the chicken. You may need to add another tbsp. of olive oil. Once cooked, shred with a fork. Add to the soup
- Cook pasta of choice per directions on the box. Add to the soup
- Season with garlic, sea salt, ground pepper, and other seasonings like parsley and basil. I also drizzled another tbsp. of olive oil on top.
- Cook until heated thoroughly. I like to cook it, and then eat it later in the week.--- Just like chili, the longer it sits, the longer the flavors come out into the dish. Enjoy :)