🥕🥦🥑 Eating fresh produce can be really challenging in the winter months – it’s cold, not usually in season, and hard to have an appetite for. One way to help boost your fruit and veggie intake is to sneak in some veggies in a warm hearty soup

*** For a gluten-free option, I used chickpea noodles! If you do not need a gf option, you can swap out the chickpea noodles for egg noodles

RECIPE:
– 4 cups dried gf pasta (or dried egg noodles)
– 1 tbsp Earth Balance butter (can swap out for regular butter if you don’t need a dairy-free option)
– 1/2 tsp crushed garlic
– 1 cup carrots
– 1 1/2 cup celery
– 2 cups cooked chicken
– 6 cups chicken broth
– 1 tbsp fresh dill
– 1 tsp oregano
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1 tsp chicken concentrate OR better than bouillon chicken flavor (optional)

COOKING INSTRUCTIONS:
1. Bring a large pot to a boil. Cook gf chickpea noodles (or egg noodles), drain, and set aside
2. In another pot, add butter, garlic, carrots, and celery. Cook on med-low for ~15min, or until carrots are soft
3. Add cooked chicken and chicken broth. Cook on low for another 10min.
4. Stir in fresh dill, salt, black pepper, oregano, cooked noodles and chicken broth concentrate (optional).
5. Remove from heat and enjoy 🙂

**Store in refrigerator for 3-4 days, or store in the freezer for up to 3 months