It is the time of year to stay inside, light up a nice warm fire, and cozy up on the couch in your comfiest PJs. Warm heart healthy soup is the perfect way to top off your checklist of perfect winter needs to stay warm. I threw all these ingredients into a pot and BAMM something pretty marvelous came about, soup. Originally, I was going for chicken noodle but what I ended up making was more of a minestrone/veggie/chicken noodle soup. If that makes sense. And I HAD to share it with ya’ll! It is super simple and doesn’t take too long to make either (hint why I like it even more). We haven’t been feeling too hot around our house as of late and this just hit the spot for us. With the recipe I am giving is pretty basic and can have more spices added if desired. For those who are sick or have an upset tummy, this recipe won’t do harm. In fact I believe it cured us! The ingredients you will need are as followed:
- 1 lb. of boneless skinless chicken breast
- 1 package of low sodium organic vegetable broth
- 1 package of conch pasta shells
- 1 celery stalk
- 3 tomatoes
- 5 medium carrots
- 4 chicken broth cubes
- 3-4 cups of water
- 1 TBSP Salt and pepper
- 1 BIG scoop of TLC (tender loving care 😉 )
Cook the chicken plain (when you are sick you want to stick to more bland foods) for 20 minutes in the oven. Take out and set aside until needed.
Rinse off the veggies well and slice them into bite size or a size you enjoy for soup
Grab a large pot, turn your burner on high, and pour the entire package of broth into the pot as well as 3-4 cups of water and the salt and pepper. Then add all the veggies into the pot.
Grab 2-3 cups of pasta (I prefer my soups to have more than less so my quantities could be higher for some) and add it into the pot as well.
Get your chicken and slice it into bite sized pieces and add it all into the pot.
Lastly once everything is in the pot and your soup starts coming to a boil add in the 4 chicken broth cubes and stir until dissolved. If you are making this a vegan version, skip the chicken or sub tofu.
Let all the flavors boil for about 10 minutes and voila! Your soup is ready!
Simple and yummy!
My recipe makes 8-10 servings. I know personally I love a nice can of Campbells but sometimes a home cooked soup does just the trick. When you’re re-heating it too you can just add some water to make more broth if you start to run low. Even better is this recipe is a healthy and organic one. We add some crackers for just the right flavor and give it that extra umph. It has just enough flavor to satisfy the taste buds yet is plain enough to not upset the already sensitive tummy. Get going and try my soup recipe out, promise you’ll enjoy it! If you haven’t done so yet, make sure and SUBSCRIBE to get updated on my latest posts! As always beautiful, Cheers!