Easy Chicken Noodle Soup

Serves 4 (1 1/2 cups each) Prep Time: 15 min. Cooking Time: 20 mins.

Container Count:  2 Green 1 1/2 Yellow 1 Red

Ingredients:

2 tsp. 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

1. Heat oil in large saucepan over medium heat.
2. Add onion and celery; cook, stirring frequently, for 5 minutes, or until onion is translucent.
3. Add broth, chicken, carrots, oregano, salt, and pepper. Bring to a boil. Add pasta, reduce heat to low; gently boil for 10 minutes.
4. Add cilantro before serving

NUTRITIONAL INFORMATION (per serving): Calories: 357 Total Fat: 8 g Saturated Fat: 2g Cholesterol: 96 mg Sodium: 518 mg Carbohydrates: 25 g Fiber: 5 g Sugars: 5 g Protein: 44g