My idea of “comfort food” looks like an extra large pot of piping hot chicken noodle soup, loaded with all the fresh veggies, on a cold rainy Sunday. This recipe is far from difficult and is a staple for meal prep in the colder months! 

Equipment//

Large pot

Measuring cups & spoons

Cutting board

Ingredients//

1 box of fusilli pasta (I used brown rice fusilli pasta) 

1 Tbsp olive oil

1 medium yellow onion, diced 

4 stalks celery, finely chopped

4 large carrots, finely chopped

4 cloves garlic, minced

2 tsp fresh thyme

1 tsp dried oregano

1 tsp each sea salt and black pepper

2 tbsp lemon juice 

8 cups low sodium chicken broth or stock

2 cups cooked chicken breast, pulled or diced (around 1 lb raw), or use a rotisserie chicken.

Instructions// 

1. Cook your pasta or noodles according to package instructions in a large pot, then set aside 2 cups, store any leftovers in an airtight container in the fridge to add if yours like additional noodles (this keeps the broth from getting absorbed). Save the past pot for the soup.

2. For the quickest soup, but pre made roasted chicken breast or a rotisserie chicken, or use leftovers you may have in the fridge. You can also cook chicken according to preference while pasta cooks. 

3. While the pasta is cooking, chop the veggies. 

4. Heat the pot you used to make pasta over medium heat. Add the olive oil, onion, celery, carrots, garlic, sauté for 5-7 minutes, stirring occasionally, until soft.

5. Stir in the thyme, oregano, salt, and pepper and cook for 1 minute.

6. Add the chicken broth and lemon juice. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 5 minutes.

7. Add the chicken to the soup and cook for 2 minutes longer. Season with salt and pepper to taste. Then mix in pasta or noodles

8. Leftovers will keep in the refrigerator for 3-4 days. 

Nutrition Info// 

Servings: 6

Calories: 396

Total Fat: 6.9g

Total Carbohydrate: 51.8g

Protein: 29.7g