Reduced-Sodium Chicken Noodle Soup

Prep Time: 5 minutes

Cook Time: 30 minutes

Serves: 8

Ingredients

1 tablespoon olive oil

1 small onion, diced

5 large carrots, diced

5 ribs of celery, diced

5 garlic cloves, minced

1 teaspoon fresh thyme (or 1/2 teaspoon dry)

12 cups reduced-sodium chicken broth

2 bay leaves

1 1/2 pounds skinless boneless chicken breasts (about 3 chicken breasts)

2 cups dry pasta of choice

Salt and pepper to taste

Finely chopped fresh parsley, to garnish (if desired)

Instructions

In a large saucepan, heat olive oil over medium heat and cook onion, carrots, celery and garlic for 5-6 minutes, or until onion is translucent and fragrant. Add the thyme and cook for an additional minute.

Next, add the chicken broth and bay leaves. Turn the stove up to high and bring the broth to a boil.

Add the chicken breasts, turn the stove down to medium-low, and simmer the chicken for 15 minutes. Next, add the pasta to the pot and simmer for an additional 10-12 minutes until the pasta is tender and the chicken has cooked through and is no longer pink inside.

Transfer the chicken breasts to a bowl and shred using two forks.

Add the shredded chicken back to the pot. Season with salt and pepper, to taste. Sprinkle with fresh chopped parsley, if desired, and enjoy!

Nutrition Information

Serving: 195 grams, Calories: 249kcal, Carbohydrates: 21g, Protein: 28g, Fat:6g, Sodium: 235mg, Fiber: 2g, Sugar: 3g

Recipe adapted from: hauteandhealthyliving.com