Chicken Vegetable Noodle Soup

Prep time

15 minutes

Cook time

1 hour, 4 minutes

Servings

Savor the comfort of homemade chicken noodle soup with this nourishing blend of wholesome ingredients and flavors! This dairy- and gluten-free recipe features Ellyndale™ Organic Extra Virgin Olive Oil, Living NOW® Organic Multigrain and Cauliflower Rotini, and a medley of fresh vegetables, making it an ideal choice for organic-conscious cooks. Ready in just over an hour, this heartwarming noodle soup, packed with tender chicken, aromatic herbs, and vibrant veggies, is a perfect meal to enjoy any day of the week.

Ingredients

2 tablespoons Extra Virgin Olive Oil, Organic

1 cup chopped celery

1 cup chopped sweet onion

1 cup chopped carrots

1 tablespoon minced garlic

8 ounces chicken stock

¼ cup fresh lemon juice

1 sprig rosemary

2 dried bay leaves

1 pound boneless skinless chicken breast

1 pound boneless skinless chicken thighs

1 box Cauliflower and Multigrain Rotini Pasta, Organic

1 cup frozen cut green beans

Salt and Pepper

¼ cup fresh chopped parsely

Directions

Melt olive oil over medium heat in a 4-quart Dutch oven. Add onion, carrots and celery. Cover and cook for 5 minutes. Add garlic and cook 1 minute longer.
Add chicken breasts and thighs to pot. Pour in 6 cups of chicken stock and lemon juice. Add bay leaves and rosemary sprig. Bring to a boil. Reduce heat to low. Cover with lid slightly cracked and cook for 45-50 minutes, until chicken easily pulls apart.
Remove chicken from pot and shred with two forks. Set aside. Remove and discard rosemary stem and bay leaves. Add additional 2 cups of stock. Bring soup to a boil and add Multigrain and Cauliflower Rotini. Cook for 6 minutes uncovered.
Add shredded chicken and green beans to pot. Stir in salt, pepper and parsley. Cook 2 minute longer.
Ladle into bowls and serve hot.