Name: Hearty Vegetable Noodle Soup
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 1 serving
Ingredients: 0.5 tbsp olive oil; 0.5 cup raw onion; 1 cup raw carrots; 1 cup raw celery; 1 clove garlic; 0.5 tsp dried thyme; 0.5 tsp sea salt; 0.25 tsp black pepper; 2 cup low-sodium chicken broth; 6 oz raw chicken breast; 0.75 oz dry chickpea rotini; 1 cup raw spinach

Nutrition

Per serving

482 calories

Protein: 50g; 41% of calories
Carbs: 41g; 34% of calories
Fat: 14g; 26% of calories

Instructions

Prep 10 min · Cook 18 min

1. Heat the olive oil in a large pot over medium heat.
2. Add the raw onion, carrots, and celery to the pot and sauté for 5 minutes until the vegetables are slightly softened.
3. Stir in the minced garlic, dried thyme, sea salt, and black pepper, cooking for 1 minute until fragrant.
4. Pour in the low-sodium chicken broth and bring the liquid to a gentle boil.
5. Add the diced raw chicken breast and dry chickpea rotini to the pot.
6. Reduce the heat to a simmer and cook for 10 minutes until the chicken is cooked through and the noodles are tender.
7. Stir in the raw spinach during the last minute of cooking until it is just wilted.
8. Ladle the hot soup into a bowl and serve immediately.

Nutrition

Ingredients

Instructions

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