Chicken Noodle Soup was the first soup I made from scratch and it has now always been my go to when I need to make something healthy in a pinch. I started making this when I was pregnant with my first child and needed some warm, healthy, comfort food.
Big chunks of veggies, soothing broth, this soup will become a family favorite! It sure is in my house!!!!
Ingredients...
2 quarts chicken broth
1 can (29 ounces) crushed tomatoes
4 chicken breasts
1 medium yellow onion, chopped
4 large carrots, chopped
4 stalks celery, chopped
3 cups cooked whole wheat pasta of your choice
1 garlic clove, minced
3 tablespoons Lawry's Seasoned Salt
2 tablespoons olive oil
1 tablespoon ground black pepper
Directions...
- Preheat the oven to 375 degrees
- Spray baking dish with spray and lay chicken in dish.
- Season with 1 tablespoon Lawry's Seasoned Salt and sprinkle of pepper on eat side
- Bake for 35-40 minutes or until juices run clear
- Let cool and chop into 1 inch pieces (or larger if you prefer)
- Meanwhile in a large pot, add 2 tablespoons olive oil
- Add celery, onion, and carrots. Stir until softened but not brown (about 5 minutes)
- Add a teaspoon of pepper and 1 teaspoon of seasoned salt (more of less to your liking)
- Add chicken broth, can of crushed tomatoes, add remaining seasoned salt and remaining pepper. Bring to a boil
- Add your cooked noodles and let simmer for 5 minutes. Make sure your noodles are hard (al dente) as they will absorb liquid in the soup
- Add the cooked chicken and continue to simmer. Taste the broth and add more seasoning if necessary
- Garnish with fresh parsley and serve
Tips:
-serve with a nice crusty whole wheat bread
-you can use fresh thyme sprigs and salt in place of seasoned salt
-add as many veggies as you like
Enjoy!!!!
Be on the lookout for more healthy soup recipes being posted throughout the fall/winter season. Also if you have any healthy soup recipes you would be willing to share please send to alysonhorcher@gmail.com. Your kindness is appreciated!
~Alyson
