I hate being cold, and despise most of anything that has to do with winter. There are only two saving graces as far as I am concerned with winter. One, sweaters. I do love my knit sweaters- and those just don’t work too well in 115°F heat. So, it HAS to be cold to wear them. Two, comfort food. My favorite comfort foods just happen to all be soup related.
Good thing I have found a healthy way to eat my favorite comfort foods! I mean, why is it that we seem to be driven to pack away carb and fat laden foods in the winter like our very lives depend on it? Is it something that is genetically encrypted in our DNA for survival? If it isn’t, then someone needs to let my brain know that- because it truly believes I will starve to death once that needle drops under 65°F.
Yes, I am a pansy. BUT- how many of you thrive in +100°F? Not many, I bet.
Anyway- today’s dish is chicken noodle soup. One of my all time favorites!
This one is SUPREMELY easy- and is easily adaptable for the crock pot.
Serves 4 (1 1/2 cups each) Prep Time: 15 min.
FIXATE CONTAINER EQUIVALENTS (per serving): 2 Green 1 1/2 Yellow 1 Red
2 tsp. Extra Virgin Olive Oil
1/2 cup chopped onion
2 cups sliced celery (about 4 medium stalks)
4 cups low-sodium, organic chicken broth
3 cups chopped rotisserie chicken breast, boneless, skinless
1 1/2 cups sliced carrots (about 3 medium)
1 tsp. dried oregano leaves
1/2 tsp. sea salt (I use himalayan salt)
1/2 tsp ground black pepper
1 1/4 cups dry whole wheat pasta (like penne, rotini, shells, or farfalle) I used gluten-free organic corn & quinoa blend shells
1/4 cup chopped fresh cilantro
- Heat oil in large saucepan over medium heat.
- Add onion and celery; cook, stirring frequently, for 5 minutes, or until onion is translucent.
- Add broth, chicken, carrots, oregano, salt, and pepper. Bring to a boil. Add pasta, reduce heat to low; gently boil for 10 minutes.
- Add cilantro before serving