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Halloween Chicken Noodle Soup

This recipe is a fun spin on a classic! I used black bean noodles for added protein, fiber, and a little spooky spirit!


Ingredients:

  • 1-1.5lbs chicken breast

  • 4 oz black bean noodles

  • 3 celery stocks

  • 2 large carrots

  • 1 small onion

  • 1 tablespoon minced garlic

  • 1 teaspoon rosemary

  • 1 teaspoon thyme

  • 1 teaspoon sage

  • 1 32oz container chicken broth


Directions:

  1. preheat oven to 375 degrees

  2. line a baking sheet with tin foil and spray lightly with non stick spray

  3. place chicken breasts on sheet and sprinkle with salt and pepper

  4. bake until cooked throughout (no longer pink in the middle), set aside to cool

  5. slice celery stocks into thin pieces

  6. slice carrots into thin coins and chop into pumpkin shapes



  1. pour broth into large pot

  2. add carrots and celery into broth and simmer on medium heat until vegetables are softened

  3. heat a small pan sprayed with non stick spray or lightly greased with olive oil

  4. dice onion and add to pan with garlic

  5. cook until the onions become translucent

  6. add rosemary, thyme, and sage to onions and stir to coat

  7. add onions to pot with broth and veggies

  8. shred chicken using two forks

  9. add to soup

  10. add noodles and bring soup to boil until the noodles are cooked (black bean noodles cook quickly so keep a close eye on them!)

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