Tuesday, February 21, 2017

Chicken Noodle Soup

There is nothing like a warm bowl of soup on a rainy weekend --- make it clean and container approved? EVEN BETTER!

My family all inhaled this and we already devoured the leftovers <3 nbsp="" p="">

  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 2 cups sliced celery (about 4 medium stalks)
  • 4 cups low-sodium organic chicken broth
  • 3 cups chopped rotisserie chicken breast, boneless, skinless.
  • 1 1/2 cups sliced carrots
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 1/4 cup dry whole wheat pasta
  • 1/2 cup chopped fresh cilantro
  1. Heat oil in large saucepan over medium heat.
  2. Add onion and celery; cook, stirring frequently, for 5 minutes, or until onion is translucent.
  3. Add broth, chicken, carrots, oregano, salt, and pepper. Bring to a boil. Add pasta, reduce heat to low, gently boil for 10 minutes. 
  4. Add cilantro before serving.


  1. The texture is slightly stronger than typical pasta but absorbs seasoning and sauces well giving it a deeper taste.
    Japanese Food Toronto