When it’s cold outside and you’re 24 weeks pregnant, you want ALL the comfort foods! Sometimes I give in to my cravings and have some not-healthy food, but I’m really working hard at staying healthy this pregnancy, so I need some healthy options at the ready.
Enter this soup.
It’s hearty, it’s healthy, it’s filling, and it’s simple to make. All good things for me right now!
The recipe calls for whole wheat pasta which is what I normally get, but I had a coupon for a different type of pasta that you see in the picture. Whole wheat or gluten free are my top choices, but any pasta you like will do. I also left out the cilantro because I didn’t want to buy a whole bunch just for this soup, but I love cilantro so I’m sure it’s a great addition!
For the chicken, I bought a family pack of boneless, skinless chicken thighs and cooked them all in the crockpot on high for 4 hours with some olive oil and Trader Joe’s Garlic Salt Seasoning. I just shredded up half of it for this recipe and half for another recipe, no measuring.
(Simple and Clean!) Homemade Chicken Noodle Soup (from Fixate)
2 tsp. olive oil
½ cup chopped onion (approx. ¾ medium)
2 cups sliced celery (approx. 5 medium stalks)
8 cups low-sodium organic chicken broth
1 tsp. dried oregano leaves
½ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
1½ cups sliced carrots (approx. 2 medium)
1¼ cups dry whole wheat pasta
3 cups cubed cooked chicken breast, boneless, skinless
¼ cup chopped fresh cilantro
Heat oil in large saucepan over medium heat. Add onion and celery; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.
Add broth, oregano, salt, and pepper. Bring to a boil, over high heat, stirring occasionally. Add carrots and pasta; boil, stirring occasionally, for 8 to 10 minutes, or until pasta is tender. Remove from heat.
Add chicken and cilantro; mix well.
This serves 8, with each serving being about 1.5 cups. For my container peeps, each serving is 1 green, 1/2 red, and 1 yellow!