Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp. olive oil
  • 1 cup sweet onion (finely chopped)
  • 1 cup carrots (cut into bite-sized pieces)
  • ½ cup celery (cut into bite-sized pieces)
  • 2 cloves garlic (crushed)
  • 1 lb. chicken breasts (cut into bite-sized pieces)
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ tsp. sage (dried)
  • ½ tsp. thyme (dried)
  • 3-4 cups chicken broth (regular)
  • 3 cups water
  • 2 cups almond milk (unsweetened)
  • 6 oz. rotini pasta (gluten-free)
  • See this recipe in Meal Plan #7

Instruction

  • In a large pot or Dutch oven drizzle olive oil and add onion, carrots, and celery.
  • Saute over medium heat for 3 minutes.
  • Add garlic and continue cooking over medium heat for 1 minute, stirring occasionally.
  • Add chicken cubes and cook for 4-5 minutes, or until chicken is almost cooked through.
  • Next, add salt, pepper, sage, thyme, chicken broth, water, and almond milk.
  • Increase heat to high and bring soup to a boil.
  • Once soup is boiling, add pasta and cook for 7-10 minutes, or until noodles are cooked through.*
  • Serve with additional salt to taste and enjoy!  See this recipe in Meal Plan #7.