Chicken Soup

INGREDIENTS:

  • 3 oz. dry whole wheat bow-tie, penne, or rotini pasta

  • 1 Tbsp. olive oil

  • 1 medium onion chopped

  • 2 medium carrots sliced

  • 2 medium celery stalks sliced

  • 6 cups low-sodium organic chicken broth

  • 1½ lbs. cooked shredded chicken breast approx. 4½ cups

  • ¾ tsp. sea salt or Himalayan salt

  • ¼ tsp. ground white pepper

INSTRUCTIONS:

  1. Cook pasta according to package directions; drain. Set aside.

  2. Heat oil in large saucepan over medium-high heat.

  3. Add onion, carrots, and celery; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

  4. Add broth. Bring to a boil. Reduce heat to medium; gently boil for 5 minutes.

  5. Add chicken, salt, and pepper; gently boil for 10 minutes.

  6. Evenly divide pasta between six serving bowls. Top evenly with soup; serve immediately.