October hits and I am totally into fall vibes - anyone else?! For me, soup is one of the best meals for when the weather cools down and the leaves start to turn yellow, red and orange.

Whether you’re dealing with some back-to-school sickness (which we know is a whole other ball game this year!) or just craving some comfort food… chicken noodle soup hits the spot! And it always makes me feel like a kid and think of childhood memories - anyone else?

One of the best things about this recipe is that it doesn’t take all day. 15 minutes to prep and it’s ready in under an hour… I’m here for that! If you want to simplify things even more, use a rotisserie chicken or leftover chicken breast. Make sure to pick a good quality chicken broth - or use homemade; it makes such a difference in the flavor. Here’s a recipe for homemade broth; it’s not as hard as it sounds. Let me know how you like it!

Ingredients

3 oz. dry whole wheat bow-tie, penne, or rotini pasta
1 tbsp olive oil
1 medium onion, chopped
2 medium carrots, sliced
2 medium celery stalks, sliced
6 cups low-sodium organic chicken broth
1½ lbs cooked, shredded chicken breast (~ 4½ cups)
¾ tsp sea salt
¼ tsp ground white pepper

Instructions

Cook pasta according to package directions. Drain and set aside.
Heat oil in a large saucepan over medium-high heat.
Add onion, carrots, and celery. Cook, stirring frequently, for 4-5 minutes or until onion is translucent.
Add broth and bring to a boil. Reduce heat to medium and gently boil for 5 minutes.
Add chicken, salt, and pepper and gently boil for 10 minutes.
Evenly divide pasta between 6 serving bowls. Top evenly with soup and serve immediately.

Tip: If you are making soup for meal prep, store the pasta and broth separately. Combine when you are ready to eat.

Yields 6 servings
Ultimate Portion Fix Containers: ½ Green, 1 Red, 1 Yellow
2B Mindset Plate It: Add extra veggies or a side salad for a great lunch!