Tomato Chicken Noodle Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Carrots

  Raw

  2 large or 144g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Tomato sauce

  No salt added

  1 cup or 245g

• Water

  Plain, clean water

  4 cup or 947g

• Chicken Breast

  Safeway

  454g

• Egg noodles

  Dry, unenriched

  1 cup or 38g

Directions

1. In a large pot, heat the oil over medium-high heat. Add the carrots and zucchini and cook until carrots are tender, about 5 mins. Season with salt and pepper.
2. Add the broth, tomato sauce and water. Bring to a boil. Add the chicken breast, reduce to a simmer and cover. Cook until the chicken is cooked through, for about 10 minutes. (cut breasts up to speed up cooking time)
3. Remove the chicken and chop or shred into bite-sized pieces.
4. Add the noodles to pot and cook until tender, for about 6 - 7 mins. Season with S&P and other seasonings, like chili flakes, oregano etc.
5. Add the chicken back to the pot. Divide soup evenly between bowls and enjoy.

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