Meal Prep Recipe Easy Chicken and Vegetable Noodle Soup (Low Sodium)

Description

Easy Chicken and Vegetable Noodle Soup

My easy Chicken and Vegetable Noodle Soup is like a warm hug for those cold night or when you’re feeling sick. Nutrient-dense and oh so cozy!

Ingredients

1tablespoonolive oil

1yellow oniondiced

2cupscelerychopped

2cupscarrotssliced

3clovesof garlicminced

⅛teaspoonblack pepper

1teaspoonsalt

1teaspoonpaprika

6cupslow sodium bone brothor chicken broth

2bay leaves

Saltto taste

1cupdry ditalini pastaor any small pasta

1cupfrozen mixed vegetablesbeans, corn, carrots, peas

1lbcooked rotisserie chickencubed

1tablespoonfresh thymefinely chopped

1tablespoonfresh rosemaryfinely chopped

2teaspoonfresh turmericor ½ teaspoon dried

2tablespoonfreshly grated ginger

Juice of 1 lemon3 tbsp

Instructions

To a large pot over medium heat add olive oil. Once hot add onion, celery and carrots. Stir well and cook until onions are translucent in colour and are fragrant. Stir in garlic, black pepper, salt and paprika.

Pour the bone broth over the vegetables, add bay leaves and stir. Cover and bring to a low boil.

Once boiling, reduce heat to low and add dry pasta, frozen vegetables and cooked chicken. Cook for about 7 minutes until pasta is cooked. Stir in thyme, rosemary, turmeric, ginger and lemon juice and enjoy.

Notes

If you wish to add 4 tablespoon of collagen to this recipe for added benefits, I recommend mixing it in with the bone broth (or chicken broth) before adding to the soup.

Cooked chicken breasts or chicken thighs can be used in place of the rotisserie chicken.

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

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