CHICORY NOODLE SOUP

Prep Time:

15 minutes

Cook Time

15-20 minutes

Serving Size

1 ½ cups

Serves

Ingredients

1 tablespoon olive oil

1 yellow onion, chopped

1 large carrot, chopped (about 1 cup)

2 stalks celery, chopped

¼ teaspoon salt

½ teaspoon ground black pepper

1 ½ teaspoon low sodium spice blend such as Morton’s Nature Seasons

½ teaspoon paprika

4 cups low sodium broth

2 cups water

2 cups whole wheat egg noodles or whole wheat rotini

3 cups chicory leaves, rinsed and chopped

Heat olive oil in a large soup pot over medium heat. Add onions, carrot, and celery, and sauté until onions are translucent (about 5-10 minutes).
Add salt, pepper, seasoning blend, paprika and sauté together for 1 minute.
Add broth and water. Turn the heat up and bring to a boil.
Once broth is boiling, add pasta and simmer for the time specified on the package’s directions.
Right before serving, add in the chicory greens. Serve hot and enjoy!

Contact Us