Gluten-Free Chicken Noodle Soup
Ingredients
- 3 tablespoons olive oil
- 1 cup carrots, peeled and sliced
- 1 cup celery, sliced
- 1 yellow onion diced
- 4 cloves garlic, minced
- 32 ounces vegetable or chicken broth
- 4 cups water
- 3 bay leaves bay leaves
- 1 teaspoon thyme
- 1/2 teaspoon oregano
- dash salt and pepper
- 1 box Ancient Harvest™ Red Lentil & Quinoa Pasta Rotelle
- 1 pound cooked chicken, shredded
- 4 tablespoons fresh parsley, chopped
Instructions
- Heat oil in a Dutch oven or large pot. Add the carrots, celery, onion, and garlic and sauté until vegetables begin to soften and onion becomes translucent.
- To the pot, add broth, water, bay leaves, thyme, oregano, salt and pepper and bring to a boil until vegetables are tender (about 5 minutes).
- Stir in Ancient Harvest™ Red Lentil & Quinoa Pasta Rotelle and boil until noodles are cooked.
- Add chicken and parsley, boiling until chicken is warmed through.
- Remove the bay leaves before serving.
