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Categories:
olive oil onion garlic chicken fresh thyme black pepper garlic carrots stalks celery green beans whole wheat elbow noodles cherry tomatoes beans chicken breasts
Viewed: 29 - Published at: 7 months agoIngredients
- 1 teaspoon Olive Oil
- 1 whole Onion, Diced
- 5 cloves Garlic, Minced
- 8 cups Homemade Chicken Stock Or Low Sodium Store Bought
- 1 teaspoon Each: Fresh Thyme, Fresh Rosemary And Oregano
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Salt
- 3 whole Carrots, Sliced
- 3 stalks Celery, Chopped
- 1 cup Fresh Green Beans, Ends Trimmed Off Then Cut In Half
- 1 cup Whole Wheat Elbow Noodles
- 1 bunch Kale, Chopped
- 1 cup Cherry Tomatoes, Cut In Half
- 1 can (14 Oz. Can) Cannellini Beans, Drained And Rinsed
- 2 whole Large Boneless, Skinless Chicken Breasts, Cooked Or Leftover, Shredded
- 1/4 cups Parmesan, Shredded
Method
- In a large Dutch oven over medium heat add oil. Once oil is hot add onions and garlic. Let them bloom for 2 minutes. Add stock and thyme, rosemary, oregano, pepper and garlic salt. Stir. Bring this to a simmer.
- Once simmering add in carrots, celery, green beans and elbow noodles. Cook about 10 minutes until noodles are tender. Add in kale, cherry tomatoes, cannellini beans and chicken. Cook another 5 minutes or until kale is wilted. Serve, topped with Parmesan cheese.
- Enjoy.
- * To make homemade chicken stock I like to add onion, garlic, 8 cups water and bone-in chicken breasts to a crock pot. Cook on high 4-5 hours or or low 8-10 hours. Then place a colander in a large pot and strain broth. Pick out chicken and throw out onions. Remove bones and cut chicken into little pieces. Set chicken aside to keep warm until ready to use in soup.
