Chicken Noodle or Brown Rice Soup 

Ingredients:
  • 3 chicken breasts, cooked and shredded (See directions below)
  • 2 T olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 quarts (8 cups) low sodium chicken broth
  • 2 large celery stalked, sliced
  • 2-4 carrots, chopped
  • 1 cup frozen peas
  • 6oz dry whole wheat egg noodles (3 cups cooked) OR 1 cup cooked brown rice
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 T dried parsley
 
Directions:
  1. Heat oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring occasionally, until softened. Add thyme and bay leaf, stirring for one minute.
  2. Add broth, celery, carrots and peas, and bring to a boil. Add egg noodles and boil until al dente. Reduce heat to medium-low, stir in shredded chicken, salt, pepper and parsley, cooking until heated through. Taste and adjust seasoning as needed. 

Note: Adapted from Eating Well

Shredded Chicken 

Ingredients: 
  • 3 large chicken breasts 
  • Salt and pepper, to taste
  • 1/4 cup water or chicken stock 

Directions: 
  1. Preheat oven to 375 degrees F . Place chicken breasts in a baking dish and season both sides generously with salt and pepper. 
  2. Pour chicken stock in baking dish, cover with foil and bake for 25 - 35 minutes, until internal temperatures reaches 165 degrees F. 
  3. Shred with forks and use as desired.