Homemade Chicken Soup
- 2 tbsp canola oil
- 4 cloves garlic, minced
- 1 large onion, finely diced
- 3 large celery stalks, finely diced
- 10 baby carrots, finely diced
- Salt and pepper
- 1 tbsp parsley flakes
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin
- 1 tsp garlic powder
- 1/4 cup whole wheat flour
- 72.5 oz fat-free, low-sodium chicken broth (I used 5 cans of College Inn)
- 1.5lbs chicken thighs
- 1lb chicken breast tenderloins
- 12 oz. uncooked pastina pasta (shaped like stars)
- Heat oil in a large soup pot over medium-high heat. Add garlic and onions; cook until soft, stirring occasionally (about 5 minutes).
- Meanwhile, boil chicken in water over medium heat for 10 minutes. Drain chicken and reserve the water. Set chicken aside to cool. Cook pasta according to package directions in the chicken water. Once chicken is cool, shred into bite-size pieces with your fingers.
- Add celery and baby carrots to the soup pot and cook until tender (about 10 minutes). Turn the heat down to low. Stir in salt (I used about a tbsp of kosher salt), pepper, parsley flakes, cayenne pepper, cumin, and garlic powder (adjust measurements to your personal tastes). Add whole wheat flour, and stir until vegetables are finely coated. Pour in chicken broth and bring soup to a boil.
- Add chicken to the soup. Let he soup boil for 5 minutes, then simmer for 10 more minutes. Adjust spices as necessary… Enjoy!