Clean Eating Chicken Noodle Soup

This weekend I was feeling a little bit under the weather and was sick of canned soup. This recipe was quick and easy. I must say I was impressed...it tasted DELICIOUS! I found the basis for the recipe at The Gracious Pantry, but added some of my own things in! Enjoy

Ingredients:

• Any veggies you can put together, chopped small
• Veggie broth and/or chicken broth, no sugar added, low sodium
• No sodium vegetable bouillon
• Garlic powder
• Onion powder
• Cooked whole wheat noodles ( I only used a small amount, about one serving of whole wheat spaghetti broke in half)
• 2 cooked chicken breasts chopped 

Directions:

1. For every cup of chopped veggies, use approximately 2 cups broth. (I used 4 cups chicken broth, 4 cups vegetable broth)
2. For every 2 cups broth, use 1 bouillon cube.
3. For every 2 cups broth, stir in 1 teaspoon of onion powder and 1 teaspoon of garlic powder.
4. Bring everything to a boil and cook until the veggies are fully cooked.
5. Allow to cool and salt to taste.

Note: If you are using onions and/or fresh garlic, saute them first in the soup pot using 1 tbsp. olive oil. Then add everything else in.

For my soup I used:

Celery

Carrots

Mushrooms

• Onions
• 
  
• Whole wheat spaghetti
• 
  
• Baked Chicken breast
•