Decadent Chicken Noodle Soup

• Meat

  • 3 cups Rotisserie chicken

• Produce

  • 2 Bay leaves
  • 1 1/2 cups Carrots
  • 1 cup Celery
  • 4 cloves Garlic
  • 1 cup Onion, yellow or white
  • 1 cup Peas, frozen
  • 1 tbsp Thyme, dried

• Canned Goods

  • 8 cups Chicken broth

• Condiments

  • 1/2 cup Ranch flavored veggie dip

• Pasta & Grains

  • 2 cups Pasta, gluten-free dried

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on soufflesandsawdust.com

Description

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 cup chopped onion (yellow or white)
• 1 1/2 cups sliced carrots (cut straight across the carrot, making coins) or frozen
• 1 cup chopped celery
• 4 cloves garlic, minced
• 1 Tbsp dried Thyme, chopped
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 bay leaves
• 8 cups chicken broth (low sodium preferred)
• 2 cups gluten-free pasta of choice (dried, not cooked)
• 3 cups shredded or chopped rotisserie chicken
• 1 cup frozen peas
• 1/2 cup Ranch flavored veggie dip (not dressing!). Make your own, healthier version from the recipe below

Directions

• In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and cook until softened, stirring occasionally, about 6 minutes. Add the carrots, celery, garlic, thyme, salt, pepper and cook until the carrots have softened, about 5 minutes. Add bay leaves and chicken broth and bring to a boil. Reduce heat to a simmer and add the pasta, cooking for about 5 minutes. Add the chicken and simmer for 10 minutes more (if the soup is getting too thick, add 1/2 cup water to thin. Repeat if necessary). Add the frozen peas and cook about 2 minutes until the peas are thawed and warm. Turn off heat and remove pot from the stove. Add the veggie dip and stir until well blended. Serve in bowls topped with a sprinkle of dried thyme for garnish (optional).