Bone Broth Chicken Noodle Soup

Ingredients

• 1 rotisserie chicken, shredded

• 2 cups celery, chopped

• 2 cups carrots, chopped

• 1 cup onion, diced

• 1 tbsp garlic, minced

• 1 tbsp chicken bouillon powder

• 1 tbsp green goddess seasoning (Trader Joe’s)

• 1 tbsp poultry seasoning

• 1 tbsp salt

• Black pepper, to taste

• 16 fl oz chicken bone broth

• 24 oz chicken broth

• 8 oz Banza or Barilla protein pasta

• Olive oil

Instructions

1. Shred the rotisserie chicken and chop the celery, carrots, and onion.

2. Heat a drizzle of olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped vegetables and garlic, cooking for about 10 minutes until softened.

3. Pour in the chicken bone broth and regular chicken broth. Stir in the seasonings (bouillon powder, green goddess seasoning, poultry seasoning, salt, and black pepper). Cover and let the soup simmer for 25 minutes. Add the shredded chicken in the last few minutes to warm through.

4. Prepare the pasta according to package instructions. Drain and set aside. (Tip: Keep the pasta separate until serving to prevent it from absorbing too much broth.)

5. Ladle the soup into bowls and add pasta just before serving. Pair with warm cheddar bread for the ultimate cozy meal.