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Chicken Noodle Soup




Who doesn't love a hearty chicken noodle soup? Especially when there is a chill in the air! This gluten-free soup is protein-packed and full of nutrients. It's perfect for a cool day. It makes a large batch, so this great for lunch meal prep or freezing for later. Enjoy!

INGREDIENTS​:

  • 2 lbs. shredded chicken (I used the pre-packaged rotisserie chicken from Costco--it was 42 oz.)

  • 6 c. chicken broth

  • 1 tbsp. olive oil

  • 1 medium white onion

  • 7 oz. crinkle cut carrots or 2 large carrots diced

  • 2 sticks of celery

  • 2 tsp. minced garlic

  • 8 oz. Banza penne pasta

  • 1 bay leaf

  • 1/2 tsp. thyme

  • salt, pepper, and parsley to taste

INSTRUCTIONS:

  1. In a large pan, over medium heat, add: oil, onions, carrots, celery, garlic, bay leaf, and thyme. Sauté until the vegetables become translucent, stirring frequently.

  2. Add chicken broth and bring to a simmer.

  3. Add noodles and cook for about 7-8 minutes or until noodles are tender.

  4. Add in shredded chicken.

  5. Season to taste with salt, pepper, and parsley.

NUTRITION:

*Makes 14 one cup servings.
Per serving: 196 calories; 13g Carbs, 5g Fat, 27g Protein

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