This hearty chicken soup is perfect in the winter months or when you’re fighting the funk.
What you need:
1.5 pounds chicken breasts or thighs
3 diced celery stalks
3 diced carrots
1 diced onion
1-3 cloves chopped garlic (according to taste)
4 cups organic chicken stock
6 oz cooked whole wheat pasta
1 tbls olive oil
1 tbls parsley
Sea salt to taste
In a large soup pan or Dutch oven, heat the olive oil and brown the garlic.
Add in the celery, carrots, and onion and sauté over medium heat until translucent.
Scoot the veggies to the side of the pan and place chicken in the center. Brown each side for approximately 3 minutes each.
Cover with 1 cup of the stock and add in the parsley. Cover and simmer for about 30 minutes.
While that simmers, prepare the pasta.
Remove the chicken from the soup pot, move to a plate, and shred.
Add the shredded chicken, the remaining broth, and the pasta to the soup. Add the broth slowly so you can omit some if you like your chicken noodle soup a little more hearty. You can add more broth if you like it thinner, too.
Simply cover and simmer until it’s warm all the way through.