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!
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
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.
Add chicken broth and bring to a simmer.
Add noodles and cook for about 7-8 minutes or until noodles are tender.
Add in shredded chicken.
Season to taste with salt, pepper, and parsley.
*Makes 14 one cup servings.
Per serving: 196 calories; 13g Carbs, 5g Fat, 27g Protein
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