Cozy, nutritious and ready in about 30 minutes!
– Olive oil – Garlic – Diced celery – Diced carrot – Diced onion – Reduced-sodium chicken stock – Chicken: I typically use boneless, skinless chicken breast. – Egg noodles – Salt to taste
Peel the carrots and garlic. Chop the carrots into thin rounds. Dice the celery. Mince the garlic.
Place a large pot over medium heat and add the olive oil. Stir in the garlic, carrots, and celery. Cook for 8 minutes.
Add the broth and turn up the heat to high to bring to a boil.Then reduce to medium high, or to a simmer, and add the chicken and pasta.
Cook for 8-10 minutes or until the noodles are just soft and the chicken is cooked through. – I prefer egg noodles in this recipe, but you can use a different type of small shape pasta.
Season to taste with salt (if desired). Then add extra flavor by stirring in parmesan, fresh lemon juice or a little pesto.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in 30 second increments, in the microwave or in a pot on the stove. Add more broth or water, as needed.
– You can use chicken breast, chicken tenders, or chicken thighs here. – To make this vegetarian, sub in two cans of drained and rinsed white beans for the chicken and use vegetable broth.