Gluten-Free Chicken Noodle Soup

Ingredients

• 10 oz. uncooked pasta (fusilli, penne, or elbows all work)
• 1 small onion, chopped
• 2 cloves garlic, minced (you can use 2 tablespoons of pre-minced garlic)
• 4 large carrots, peeled and sliced into 1/2-inch pieces
• 4 celery stalks/sticks, cleaned and sliced into 1/2-inch pieces
• 2 tablespoons olive oil
• 3 cups (24 oz) chicken broth
• 3 cups water
• 1 lb. chicken breast, cut into 1-inch cubes (chicken thigh works too)
• 1 cup fresh or frozen peas (optional)
• Salt and pepper to taste
• optional: 1 teaspoon or oregano, 1/2 teaspoon sage, and 1 teaspoon of rosemary

Instructions

1. 1

   In a large saucepan over medium heat, sauté...: In a large saucepan over medium heat, sauté onions, garlic, carrots, and celery in olive oil until the onion starts to turn translucent.

2. 2

   Add the chicken broth, water, and cubed chicken...: Add the chicken broth, water, and cubed chicken breast.

3. 3

   Turn stove to high and bring the soup...: Turn stove to high and bring the soup to a boil. Once you reach a rolling boil, turn the heat back down to medium and continue to cook until the chicken is done.

4. 4

   Add in the pasta and cook for 10-15...: Add in the pasta and cook for 10-15 more minutes, or until your pasta is cooked. Watch it carefully as it can overcook easily.

5. 5

   Add peas (optional) and salt and pepper to...: Add peas (optional) and salt and pepper to taste. Optional: Add in spices. Continue to cook for 2-3 minutes.

6. 6

   Remove from the heat and let it cool...: Remove from the heat and let it cool before serving.