Easy Chicken Noodle Soup

INGREDIENTS

2 tsp. olive oil
½ cup chopped onion
(approx. ¾ medium)
2 cups sliced celery
(approx. 5 medium stalks)
8 cups low-sodium organic
chicken broth
1 tsp. dried oregano leaves
½ tsp. sea salt
(or Himalayan salt)
½ tsp. ground black pepper
1½ cups sliced carrots
(approx. 2 medium)
1¼ cups dry whole wheat pasta
3 cups cubed cooked chicken
breast, boneless, skinless
¼ cup chopped fresh cilantro

PREPARATION

1. Heat oil in large saucepan over medium heat.
2. Add onion and celery; cook, stirring frequently, for 5 to 6
minutes, or until onion is translucent.
3. Add broth, oregano, salt, and pepper. Bring to a boil, over
high heat, stirring occasionally.
4. Add carrots and pasta; boil, stirring occasionally, for 8 to
10 minutes, or until pasta is tender. Remove from heat.
5. Add chicken and cilantro; mix well.
Variation:
Substitute rice pasta or quinoa pasta for whole wheat
pasta for a gluten-free choice.

For Portion Fixers: 1 serving = 1/2 Red, 1 Green, and 1 Yellow