Chicken Noodle Soup
- 2 Chicken Breasts
- 4 Carrots, sliced into chunks
- 3 Stalks Celery, diced
- 1/2 Onion, chopped
- 1 Cup Spinach (optional)
- 1teaspoon Garlic, minced
- 6 Cups Water
- 1/2 box Quinoa noodles
- 1 box frozen mixed veggies
- 1Tablespoon oil of choice (I like coconut, but olive works, too)
Heat oil in large pot with garlic and onion. Sautee until the onion is clear. Add chicken and cook until chicken is done all the way through (no pink). Add carrots halfway through cooking the chicken. Once chicken is cooked, add the remaining veggies, water, and any spices (since I’m sick I’m adding cayenne, crushed red pepper, salt, italian seasoning, and black pepper). Bring to a boil, then simmer for 20 minutes. Add noodles and cook until they are tender.
