Chicken Noodle Soup (With Greens)
8 ozs Gluten Free Pasta (Chick pea, rice or quinoa pasta.)
1 tbsp Extra Virgin Olive Oil
1 Sweet Onion (chopped (use any white/yellow onion))
4 Garlic (cloves, minced)
4 Carrots (peeled and chopped)
4 stalks Celery (chopped)
2 cups Whole Rotisserie Chicken (Use any cooked chicken, chopped)
1 tsp Herb D'provence (or more depending on preference)
8 cups Organic Chicken Broth (Homemade or high quality bone broth)
1 cup Frozen Peas (thawed)
1 tsp Sea Salt (1-2 tsp depending on sodium in the broth)
2 cups Arugula (Use any leafy green, roughly chopped)
3 Bay Leaf
Additional sea salt & black pepper (to taste)
Clean hot sauce (optional)
Bring a pot of water to a boil and cook noodles according to instructions on package.
Drain, rinse under cold water and set aside.
Heat EVOO in a Dutch over or large saucepan over medium-high heat. Cook onions until fragrant, about 1-2 minutes. Add carrots, celery, salt & pepper and cook for about 3-5 minutes stirring frequently to ensure they don't brown. Add garlic and cook for another minute (stirring to ensure it doesn't burn).
Add chicken stock, bay leaves, herb de provence, thawed peas and cooked chicken. Bring to a simmer and cook for an additional 10-15 minutes.
A few minutes before serving add the cooked noodles and arugula and stir to combine allowing the greens to wilt.
Season with salt and pepper to taste. Add hot sauce, if desired and enjoy!
No herb de provence? —> Skip or use any desired seasoning instead.
No Chicken Broth—>Use vegetable broth instead.
Vegan & Vegetarian—> Use vegetable broth instead of chicken broth. Use cooked chickpeas instead of chicken.
No Cooked Chicken? —> Cut up chicken breasts into small cubes. After sautéing the vegetables move them to the outside of the pot (add more oil if needed). Add the cubed chicken and cook for about 3-4 minutes until they start to brown; flip and cook for another minute and then
Refrigerate leftovers in an airtight container up to 3 days or freeze.