Gluten Free Chicken Soup

🧂 Ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup carrots

  chopped
• 2 stalks of celery

  chopped
• 1 medium onion

  chopped
• 1 clove garlic

  minced
• ½ teaspoon dried oregano leaves
• ½ teaspoon dried thyme leaves
• ½ teaspoon freshly ground pepper
• 6 cups low-sodium, gluten free chicken broth
• 12 ounces cooked chicken, chopped

  about 3 cups
• 1 bay leaf
• 2 cups frozen mixed vegetables
• 4 ounces gluten free pasta, cooked

Instructions

• 1 In a large stockpot, heat the olive oil over medium-high heat. Add the carrots,
  celery, and onion and cook until carrots are tender and onion is translucent.
  Add the garlic, thyme, pepper, and oregano and cook for another minute. Add the
  broth, chicken, and bay leaf and bring to a boil. Reduce the heat to low and
  simmer for 20-30 minutes. Add the mixed vegetables and cook until heated
  through.
• 2 Add the pasta to the soup and serve immediately. Alternatively, you can add a
  scoop of pasta to each individual serving of soup to prevent pasta from becoming
  mushy.

Nutrition Info