Clean Eating Chicken Noodle Soup

I love Fall because it gives me an excuse to make lots of different kinds of soup! We think chicken noodle soup should be a healthy option, but the canned versions are packed with sodium and virtually no nutrients from white pasta.  Soup is also a great option because you can freeze it and have a healthy meal anytime.

Here’s a Clean version of an old favorite !!

Would you and your family eat this?

~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 medium chicken breasts

~1 bag frozen soup veggies

~1 tsp dried oregano leaves

~1/2 tsp sea salt

~1/2 tsp ground black pepper

~1 1/4 cups dry whole wheat pasta (like penne, rotini, shells or farfalle)

~1/4 cup chopped 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, whole chicken breasts, carrots, oregano, salt and pepper. Bring to a boil.
4. Once the chicken is mostly cooked, take it out, cut in chunks, and return to the soup to finish cooking
5. Add pasta, reduce heat to low; gently boil for 10 minutes
6. Add cilantro before serving.

Let me know if you make it! :)