Chicken Noodle Soup....a simple dinner & a family favorite. This is a great meal to have on hand in the winter months. You can make this on your prep day and just warm it up the night you want it for dinner. And on those nights when everyone is running in a different direction...this is perfect! Everyone can just warm up their portion when they are ready to eat... and a better option than the drive-thru!
Heat a large pot over medium high heat and circle the pan once with EVOO. Add the first three ingredients and saute for about 5 minutes until the veggies begin to soften.
You can also add one can of rinsed canellini beans for some additional heartiness or a few handfuls of baby spinach to get some more greens in your day. This recipe can also be easily doubled and is perfect to take to someone who is not feeling well!
Ingredients
6 stalks of celery diced
4-6 carrots diced
1 medium onion diced
10-12 cups of low sodium Chicken stock
1 package of egg noodles ( I like the extra wide)
1 rotisserie chicken shredded
Heat a large pot over medium high heat and circle the pan once with EVOO. Add the first three ingredients and saute for about 5 minutes until the veggies begin to soften.
Add 10 cups of chicken stock and bring to a boil. Add the noodles and cook 8-10 minutes. Add the chicken and season with salt & pepper. You can add additional stock, depending on how thick you like your soup.
Enjoy
xoxo
Genevieve
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