When my sister and I were little, my mom would always take us to Sweet Tomatoes after we had our gymnastics class. The best thing there was the chicken noodle soup, which always had a giant line behind it. Nothing could beat a bowl of that goodness when it came to warming us up! I may have mainly vegetarian recipes on MGN, but I definitely still have a weakness for a good chicken noodle soup…
Packed with veggies and flecked with spices and pepper, this healthy take on one of my favorite comfort foods is seriously becoming a staple in this house. I made a second batch recently, and it went faster than I could get out a spoon:) The secret? Blending the soup with an immersion blender for just a few quick seconds. Prep your chicken breast and noodles ahead of time, and you have an easy weeknight meal that’s sure to be approved by the fam.
1 container low sodium chicken broth (such as Imagine)
2 organic chicken breasts
1 box of whole grain pasta of choice (I used quinoa)
4 carrots, sliced
1 can no salt added tomatoes
2 garlic gloves, diced
1 cup peas (frozen works)
1 onion, diced
3 cups spinach
1/2 cup corn
2 bay leaves
1 tsp. each thyme and rosemary
1 tsp. each salt and pepper
1 T. tomato paste (optional)
For chicken: Preheat oven to 350. Rinse under cool water, pat dry, drizzle with a bit of olive oil, salt, and pepper, and roast for 35-45 minutes or until internal temp is 160 degrees. Set aside for 10 or so minutes to allow meat to rest. Shred chicken into pieces with a fork, or cut as desired.
For noodles: Break noodles in half. Cook according to package, strain, and set aside.
In a pot, gently saute onion, garlic, thyme, rosemary and tomato paste over medium heat until onions brown and stick to bottom of pot. Add in the canned tomatoes, carrots, spinach, corn, and peas. Reduce heat to simmer and add in shredded chicken, noodles, and bay leaves. Let simmer for 15 minutes and season with salt and pepper. Now here’s the secret to great texture and flavor- With an immersion blender, blend the soup for just a few seconds. Not more than about 5 seconds though- you don’t want broth:)
Yum! I love the sweet and salty combo of this soup, and the fact that it doesn’t have that oh-so-oily film at the top since the recipe calls for chicken breasts rather than thighs. Complete with fiber-full carbs and protein from the chicken, this soup is perfect as a well-rounded winter dinner! It’s a good thing when you can’t stop going back for more:)