Chicken Noodle (and Vegetable) Soup

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Chicken Noodle (and Vegetable) Soup

When feeling under the weather, we typically think: Chicken Noodle Soup.  There is something about that hot, flavorful broth, and in this version, a vitamin-packed dish. It’s still light, but a great dish to quickly throw together when you aren’t feeling ideal. (Also, I should add, it’s beneficial to keep some homemade stock in your freezer for these moments.)

Feel free to change out any vegetables for items in your house, along with any pasta around. (This is a great way to use up those extra lasagna noodles!)  
6 cups chicken stock 
2 chicken breasts, cooked, chopped
3 bay leaves
6 whole-wheat lasagna sheet, broken in to small, bite-sized pieces.
2 cups spinach, chopped
1 cup frozen peas
2 cloves garlic, minced
Fresh herbs, chopped
(note: I started by poaching my chicken breasts in the stock, then pulled it out.)
Bring 6 cups of chicken stock and 3 bay leaves up to a boil.

Add broken lasagna pieces to the stock. (note: you want to make sure they are broken small enough knowing they will expand when cooked.  I suggested lasagna pieces because there always seems to be an uneven amount of sheets leftover in my pantry. This is a great way to use them up!)
Cook until just 2 minutes from being done (see package.) 

Add spinach and frozen peas. Cook until spinach is wilted (about 2-3 minutes.)

Check that your pasta is almost cooked through, then add chicken to warm back through.

Remove bay leaves. Add minced garlic and any fresh herbs in the house (ex: Basil or Thyme.)
Serve Warm. 

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