Chicken Noodle Soup

465 calories

6 oz Chicken thigh, boneless, skinless (or use 1/2 cup beans)– 190 calories
1 ¼ cups Broth (chicken, beef, bone or veggie all work) – 40 calories
¼ cup uncooked Pasta (get lentil, chickpea, or whole grain pasta for more protein/ fiber) – 85 calories
3 whole Carrots– 75 calories
½ cup Celery stalks, chopped – 10 calories
½ yellow Onion – 25 calories
1 tsp Avocado or olive oil– 40 calories
2 Garlic cloves, minced – 0 calories
1 tsp dried Thyme – 0 calories
¼ tsp Pepper – 0 calories
  1. Dice celery, carrots, and onion.
  2. Add oil and garlic to a large pot. Add in diced veggies, chicken, broth, and seasonings.
  3. Mix around contents, make sure chicken is fully submerged in the broth.
  4. Bring your pot to a boil, then simmer on lowest heat for 20-30 minutes (until your chicken has cooked through). Stir occasionally.
  5. Remove chicken, shred with a fork, and transfer the chicken back to the pot.
  6. Add in dry pasta, and simmer for 10-12 minutes, until your pasta has cooked through.
  7. Serve! You can make multiple servings in one large pot.

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