Chicken Noodle Vegetable Soup
Oct 13, 2022
Classic and comforting, nothing is better than homemade chicken soup. It can be made in about an hour, even less if you use leftover roasted shredded chicken and precooked pasta. To make this gluten-free, use brown rice pasta.
- Serves 3-4 people
Ingredients
- 2 tablespoons oil
- 3 ribs celery, finely chopped
- 2−3 carrots, finely chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried thyme)
- 1 bay leaf
- Kosher or sea salt and pepper to taste
- 2 quarts (64 ounces) low-sodium chicken broth
- 1 large bone-in chicken breast (or shredded cooked chicken)
- 1 cup whole wheat or brown rice elbow pasta
- 1 tablespoon fresh parsley, chopped
Here is how you do it
1. Wash ALL your produce with our eatcleaner spray wash or washpowder. Let air dry on a paper towel.
2. Add oil to a large pot over medium heat. Turn the heat down to
medium low and add the celery, carrots, and onion. Cook until the
vegetables are...
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Ask most kids what their favorite food is and 10 times out of 10, it’s not going to be a vegetable. Somewhere between baby food and most children’s menus, when our little ones start making the transition to solid food, things go sideways.
They begin with fruit and veggies – peas, carrots, spinach, green beans and veggie blends yet, somehow, from that point until they reach children’s menu age, the color fades from the plate like a person about to faint. From a palette of red, orange, green, purple and blue, we introduce white to brown food and somehow forgot all the gorgeous colors we once had. Hot dogs, pizza, hamburgers, chicken nuggets, fried this or that begin to take over because they begin to exercise their will. Ever see a child have a meltdown over having to eat broccoli? I’ve been there and I can tell you, it’s not pretty. Many parents give up because it’s just too much work to try and encourage the healthier...
