Chicken Noodle Soup
Sick Kids this week - CALL FOR CHICKEN NOODLE SOUP! Momma had to make it FIX approved because summer is coming and I am on a mission!
32 fl oz of Organic Free Range chicken broth
3 medium cooked chicken breasts shredded (I like to do mine in the crockpot)
2 medium carrots, sliced
1 medium onion, chopped
3 garlic cloves, minced
2 celery stocks, sliced
2 medium zucchinis (zoodles) or You can sub for whole grain noodles
1 tsp Italian seasoning
½ tsp sea salt
1 tbs olive oil
In a stock pot add in your oil and on medium heat sauté your onions, and garlic.
Next throw in the carrots and celery stocks and cook five more minutes.
Once veggies start to get soft pour in the chicken broth, added in the pre-cooked chicken, with the seasonings and salt.
Simmer on low until veggies are soft.
I add in my zucchini noodles the last 5-10 minutes so they do not become to soft.
21 Day Fix Portion Control System
Serves: 8 servings
Serving Size - 1 1/4 Cup (Roughly)
1 green container, ½ red container, 1 tsp
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