Simple Chicken Noodle Soup

Nothing hits the spot like chicken noodle soup when you want something warm and easy on your stomach. Quick and easy and able to come together on the spot using just a few refrigerator staples. Also a great recipe for left over chicken.

Time- 20-30 minutes
Makes 8 2-cup servings

• 4 cups low sodium stock (homemade or storebought) and water
• 4 carrots, chopped
• 4 celery sticks, chopped
• 1 onion, diced
• 3 chicken breasts (~16 oz) cooked and chopped
• 2 cups of dry, short noodles (whatever shape you like)
• 1 tbsp. oregano
• 1 tbsp. parsley
• 1 tsp. thyme
• 1 tsp. rosemary
• Salt and pepper to taste

1. Chop carrots, celery, onion and chicken into somewhat uniform cubes
2. Bring stock to a boil. Add noodles, carrots, celery, and seasonings. Cook for 5-6 minutes.
3. Add onion and chicken and cook for an additional 5-6 minutes or until the carrots are tender to a fork and noodles are al dente.
4. Serve with a slice of whole wheat bread.

Nutrition information per serving: 1 cup – no salted added during cooking
Calories	Fat	Sat Fat	Sodium	Carbs	Fiber	Sugar	Protein
123	1	0	93	16	3	4	16

Cost of recipe (not including sales)
	Per serving	Entire Recipe
Serving	$1.38	$5.51
Slice of bread	$0.03	$0.12
Total	$1.41	$5.63