Whip up this easy soup recipe for school lunches this year.
1 tbsp olive oil
1/2 cup chopped onion
1 cup chopped carrot
1/4 tsp salt
1/2 cup chopped celery
1 tsp chopped garlic
4 cups sodium-free chicken broth
1/2 cup thin egg noodles
2 cups diced, cooked chicken
1/2 tsp salt
1/8 tsp black pepper
2 tbsp chopped parsley
Heat olive oil in a pot over medium. Add carrot, onion and celery and sauté for 4 min, or until vegetables are beginning to soften. Add garlic and sauté 1 min longer.
Add chicken stock and bring to a boil. Add diced, cooked chicken and egg noodles and simmer for 5 min longer. Be sure to simmer until pasta is cooked through. Season with salt and pepper, and add parsley just before serving or packing.