30 Minute Chicken Noodle Soup

Ingredients

• 1 Tablespoon olive oil
• 1 small yellow onion (finely chopped)
• 3 carrots (peeled and sliced)
• 3 sticks celery (sliced)
• 3 cloves garlic (minced)
• 2 cups chopped cooked chicken
• 15 oz. diced tomatoes (drained)
• 6-8 cups low sodium chicken broth
• 2 bay leaves
• 1 teaspoon dried basil
• 6 ounces egg noodles (store bought or homemade)
• Handful of greens (spinach or kale both work well)
• Salt and pepper (to taste)

Instructions

1. 1

   Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the onion, carrots, and celery and saute until starting to soften, about 5 minutes. Stir in the garlic and saute until fragrant, about 1 minute.

2. 2

   Add the chicken, tomatoes, broth, bay leaves, and basil. Bring the mixture to a boil.

3. 3

   Stir in the egg noodles, return to a boil, and cook according to package directions, or until the pasta is tender. Stir in the greens and continue to cook for 1-2 minutes or until the greens are wilted. Remove the bay leaf, taste, and season with salt and pepper as needed.